California Tri-Tip Sandwich
Seared tri-tip beef with crispy edges, topped with fresh lettuce, tomato, and creamy avocado on toasted bread. A West Coast classic that's ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- ¾ lb tri-tip beef steak
- 2 slices sandwich bread (sourdough or ciabatta), sliced
- 1 whole avocado, ripe
- 1 medium tomato
- 1 tablespoon butter
- 3 leaves lettuce leaves (romaine or butter lettuce)
Instructions
- 1
Remove the tri-tip from the refrigerator and place it on the cutting board. Pat it dry on both sides and top with a generous pinch of salt and pepper so the meat browns evenly.
- 2
Slice the tomato crosswise into 1/4-inch-thick rounds, cutting straight down through the widest part of the fruit.
- 3
Cut the avocado in half lengthwise by rotating it gently as you slice around the pit, then twist the halves apart and lift out the pit with a spoon.
- 4
Scoop the avocado flesh into a small bowl and mash it with a fork until it reaches your preferred texture—chunky or smooth—then season lightly with salt and pepper.
- 5
Heat a 10-inch or 12-inch skillet over medium-high heat until it is very hot, about 2 minutes, then add the tri-tip and sear it without moving it for 4 minutes until a deep brown crust forms on the bottom.
- 6
Flip the tri-tip and sear the other side for 3 to 4 minutes until the surface is golden brown and a meat thermometer inserted into the thickest part reads 130°F for medium-rare.
- 7
Remove the tri-tip to a clean cutting board and let it rest for 3 minutes so the juices stay inside when you slice it, then slice it against the grain into 1/4-inch-thick strips.
- 8
Spread 1 tablespoon of butter on the skillet over medium heat, then place both bread slices flat in the butter and toast them for 2 minutes until the surface turns light golden brown.
- 9
Place one toasted bread slice on a cutting board and spread the mashed avocado evenly across the surface, covering it completely.
- 10
Layer 3 lettuce leaves on top of the avocado, then arrange tomato slices on top of the lettuce in a single layer.
- 11
Pile the tri-tip beef slices on top of the tomato in a slight mound in the center of the sandwich.
- 12
Place the second toasted bread slice on top of the beef, press down gently, then cut the sandwich in half diagonally and serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- fork
- small bowl
- 12-inch skillet
- meat thermometer
- spoon
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