Melissa's Chefs

Hatch Chile–Tri-Tip Sandwiches

Name: Hatch Chile–Tri-Tip Sandwiches
Prep time: 8 h 18 min
Cook time: 5 min
Total time: 8 h 23 min
Yield: 6
Cuisine: American
Ingredients: 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

Rated 5.0 stars by 1 users

Cuisine

American

Servings

6 servings

Prep Time

8 hours 30 minutes

Cook Time

5 minutes

Ingredients

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

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Directions

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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