It wasn’t long ago that our options for cuts of steak were limited. If you wanted a rib-eye or New York strip, no problem. If you were looking for a skirt steak or a flat iron, that might have taken a little more effort. And if you wanted a tri-tip? You were likely met with a blank stare and a shrug from whomever was helping you at the meat counter.
Lucky for us, that’s all changed in the past several years. Sort of. While you can’t swing a leg of lamb in a butcher shop on the West Coast without hitting a tri-tip any time of year, in Minnesota, the cut seems to show up more often in the summer, when we can toss it on the grill.
Tender, juicy and beefy, tri-tip roasts are less expensive than many other cuts that don’t hold a candle to it in taste and texture. So when it starts to show up in my local grocery store, I snatch it up.
This week, it’s going into a family favorite at my house, Grilled Tri-Tip Steak Sandwiches with Mushrooms, Onions and Peppers.
The beef is covered in Montreal steak seasoning before being tossed onto the grill. Montreal seasoning ingredients vary, but generally it includes garlic and onion powders, coriander, black pepper, red pepper flakes, dill seed and salt. The combination of spices complements the beef without overpowering it.
Onions and mushrooms are also on the grill just long enough to char in spots and develop the signature smoky flavor you look for in good grilled veggies.
A simple sauce of mayo and horseradish pulls the steak and vegetables — all tucked into a toasted ciabatta — together.
If a sandwich feels like a little too much, go ahead and ditch the ciabatta, bump up the arugula and turn it into a salad.
