Mini Tri-Tip Sandwiches / #BBQWeek

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.

Today is day 4 of #BBQWeek, and I made a super special sandwich, that I think you will love! If you have ever had a Tri-Tip Sandwich, you know how wonderfully moist and delicious they are. Simply awesome! The first time I ever had tri-tip was on a trip to visit a friend of my husbands in California. They were participating in a neighborhood fiesta, and they were serving tri-tip tacos! Talk about amazing!, and I have been hooked ever since!

But tri-tip is not as easy to find here in North Carolina, so ever since we moved here, 5 years ago, I have been on the search for this elusive meat treat! Finally, I found it a few weeks ago at a local grocery. Talk about excited! So I bought some, grilled it, made mini sandwiches, and the rest is history! (and so were the sandwiches, which were gobbled up quickly) I hope you give it a try!

MINI TRI-TIP SANDWICHES

(PRINTABLE RECIPE AT END OF POST)

2 -2 1/2 lb Tri-Tip Roast
The Great Steak of Texas Seasoning ~Adams Extracts
Mini Buns
Fresh Avocado
Onion Slices
Lettuce

This is how the tri-tip comes from the grocer.

Open the package and sprinkle the seasoning all over the steak, on both sides. Rub the seasoning so it gets all over the meat.

Place the steak on a hot grill. Cook for 2 minutes, then turn, marking the steak. Continue to do this until the steak has cooked for a total of 8 minutes, 2 minutes at a time, turning around and over each 2 minutes. Once the steak is marked, turn the steak over every minute for 6-10 minutes, until the steak reaches 135 degrees internally. That is the optimum temperature for tri-tip.

Allow the steak to rest for 5 minutes.

Slice the tri-tip thin and against the grain.

Isn’t that gorgeous?! Make your sandwiches and enjoy!

Thank you for joining me today! I am so glad you stopped by!
There are so many great ways to enjoy tri-tip! Taco’s are amazing made with it, sandwiches, like I did here, just slicing and eating it when it is so moist and tender, or bake it in the oven and put it on pizza!

See what the bloggers served up Thursday for #BBQWeek

All American Hamburgers by Jolene’s Recipe Journal
Charred Grapefruit Gin & Tonic by Culinary Adventures with Camilla
 Chocolate Chip Cookie Dough Pie by Cookaholic Wife
 Family Style Hobo Packets by Corn, Beans, Pigs & Kids
 Mini Tri Tip Sandwiches by The Freshman Cook
Spicy Tomato and Corn Salad by Karen’s Kitchen Stories
 Summer BBQ Bacon Potato Salad by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
When Pigs Fly: Smoky BBQ Hog Wings by Palatable Pastime 

Adams Extracts develops and sells a large selection of spices and extracts and did you know that they are one of the oldest spice and extract companies in the United States?!

They have a very interesting history! Read their story, find out where you can buy their extracts, and find out more about them at these links:

Facebook: https://www.facebook.com/AdamsExtractandSpice/

Instagram: https://www.instagram.com/adams1888/

Twitter: https://twitter.com/AdamsExtract

Website: https://www.adamsextract.com/default.aspx

Thank you to Adams Extracts for being such a spicy partner in #BBQWeek!

https://web.archive.org/web/20230330221456/https://widget-prime.rafflecopter.com/classic/19dbbbb/main.html

Don’t forget to enter the giveaway!

Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.  Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100) Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.  Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40) Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly. Flavors in the sampler pack: Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese   Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30) Adams Extract From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines. 

Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and
Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with
samples and product to use for creating #BBQWeek recipes. All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning
entries that will be verified. The prize packages will be sent directly from the giveaway sponsors.
The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package.
Participating bloggers and their immediate family members cannot enter or win the giveaway.
No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored,
endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts
or entry.

Author: The Freshman CookPrint Recipe

Save

MINI TRI -TIP SANDWICHES

INGREDIENTS:

2 -2 1/2 lb Tri-Tip Roast

The Great Steak of Texas Seasoning ~Adams Extracts

Mayonnaise

Mini Buns

Fresh Avocado

Onion Slices

Lettuce

INSTRUCTIONS:

1. Open the package and sprinkle the seasoning all over the steak, on both sides. Rub the seasoning so it gets all over the meat.
2. Place the steak on a hot grill. Cook for 2 minutes, then turn, marking the steak. Continue to do this until the steak has cooked for a total of 8 minutes, 2 minutes at a time, turning around and over each 2 minutes. Once the steak is marked, turn the steak over every minute for 6-10 minutes, until the steak reaches 135 degrees internally. That is the optimum temperature for tri-tip.
3. Allow the steak to rest for 5 minutes.
4. Slice the tri-tip thin and against the grain.
5. Make your sandwiches and enjoy!