Ingredients
Few pairings are as mouthwatering as smoky beef and herb-packed chimichurri. This smoked tri-tip sandwich turns up the flavor with jalapeños, creamy burrata, and tangy pickled onions, all stacked on a soft bun with garlicky aioli. Built for backyard BBQ lovers looking to upgrade their sandwich game, this recipe is a must-cook on the Char-Griller Smokin’ Pro Offset.
The Char-Griller Smokin’ Pro Offset is a great grill for this tri-tip sandwich recipe because it offers the perfect balance of low-and-slow smoking and high-heat searing. The offset firebox allows you to smoke the tri-tip gently at 250°F, building that rich bark and deep smoky flavor without drying out the meat. Once your tri-tip hits temp, you can move it directly over the coals in the firebox to get that final sear—locking in juices and crisping up the fat cap. It’s a one-stop shop for both smoking and searing, making it ideal for layered recipes like this that require multiple cooking techniques.
Instructions
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01
Preheat your Char-Griller Smokin’ Pro to 250°F for indirect smoking. Coat the tri-tip with oil and season generously with salt, pepper, and garlic. Place in the smoker and cook until the internal temp reaches 115°F (about 1 hour).
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02
While the tri-tip smokes, finely chop the parsley, cilantro, basil, garlic, shallot, and jalapeños. Combine with olive oil, red wine vinegar, thyme, oregano, lemon juice and zest, then season with salt and pepper. Set aside.
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03
Once the meat hits 115°F, move it to the firebox and sear directly over coals for 2 minutes per side. Cook to an internal temp of 130°F for medium-rare, then rest the meat for 15 minutes before slicing thinly.
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04
Bring water to a boil, then combine with vinegar, sugar, salt, garlic, and onions in a heat-safe container. Let it sit and pickle while the tri-tip rests.
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05
Mix mayo, lemon juice, Dijon, garlic, and salt/pepper until smooth and well combined. Chill until ready to use.
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06
Toast the buns, then layer garlic aioli, thin slices of smoked tri-tip, pickled onions, half a burrata ball, and a generous spoon of jalapeño chimichurri. Top with the other bun and serve.