Tri-Tip Sandwich
Sliced tri-tip served on a toasted roll.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Firestone Grill
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Tri-tip, as a cut of beef, was largely unknown outside of California until the mid-20th century. Butcher Bob Schutz is credited with popularizing it in Santa Maria, California. From there, its popularity spread, first throughout California and then across the US. The sandwich format likely evolved from the tradition of serving sliced tri-tip at barbecues and gatherings.
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The Tri-Tip Sandwich is closely associated with California barbecue culture and is often enjoyed at casual gatherings and sporting events.
Santa Maria Barbecue
The Santa Maria-style barbecue tradition is deeply intertwined with the popularity of tri-tip. The dish is often prepared using this specific method, emphasizing simplicity and highlighting the natural flavors of the beef.
Casual Dining
The Tri-Tip Sandwich is typically enjoyed in informal settings, such as picnics, tailgate parties, and casual restaurants. It is considered a relatively easy-to-eat and satisfying meal.
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The Tri-Tip Sandwich offers a delicious combination of smoky, savory, and beefy flavors, often enhanced by the richness of au jus and the freshness of the roll.
The primary flavor is derived from the tri-tip roast itself, which is typically seasoned with a dry rub of salt, pepper, garlic powder, and other spices before being grilled or smoked. This creates a savory, slightly smoky flavor profile. The au jus, a thin broth made from the meat's juices, intensifies the beefy flavor and adds moisture. The roll provides a neutral base, while toppings like horseradish sauce or caramelized onions can add additional complexity.
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Proper Slicing
Slice the tri-tip against the grain for maximum tenderness. Identify the direction of the muscle fibers and cut perpendicular to them. This significantly improves the eating experience.
Internal Temperature
Cook the tri-tip to an internal temperature of 130-135°F (54-57°C) for medium-rare, or 135-140°F (57-60°C) for medium. Use a meat thermometer to ensure accurate doneness and prevent overcooking.
Resting the Meat
Allow the cooked tri-tip to rest for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender sandwich.
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