Rated 5.0 stars by 1 users
Entrees
American
6 servings
8 hours 30 minutes
5 minutes
⅓ cup packed brown sugar
½ cup soy sauce
½ cup extra-virgin olive oil
2 tablespoons freshly ground black pepper
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
2 limes, juiced (about ½ cup)
2 lemons, juiced (about ½ cup)
3 garlic cloves, minced
1 red onion, sliced
2½ pounds beef tri-tip
6 fresh bakery rolls, cut in half
6 fresh Hatch chile peppers, roasted, peeled, stems and seeds removed
In a bowl, whisk together brown sugar through red onion. Add beef and marinade to a zip-top bag. Seal and refrigerate 8 hours or overnight.
Preheat grill to medium-high. Remove beef from marinade; discard marinade. Grill on both sides to mark, then move to cooler side of grill and cook to desired doneness (125°F rare, 135°F medium, 145°F well-done). Let rest 15 minutes, then slice thinly against the grain.
Top each roll bottom with beef slices and 1 chile. Cover with roll tops and serve.
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