A delicious tri-tip sandwich made with toasted sourdough bread, pesto mayo, burrata, smoked tri-tip, and arugula. This recipe includes instructions for grilling the tri-tip and preparing a homemade pesto sauce to complement the sandwich.
1: Bring the tri-tip to room temperature and apply any dry rub you like.
2: Preheat the Traeger grill to 225°F for at least 15 minutes.
3: Cook the tri-tip fat side up for about 20 minutes per pound or until the internal temperature reaches 125°F for medium-rare.
4: Remove the tri-tip and cover it while increasing the grill temperature to 500°F.
5: Sear the tri-tip for about 4-5 minutes per side and let it rest for 10 minutes before slicing.
6: Prepare the pesto with basil, pine nuts, garlic, salt, parmesan, and olive oil, saving some for later.
7: Mix some pesto with a tablespoon of mayonnaise for the sandwich sauce.
8: Slice the meat, assemble your sandwiches with burrata and arugula, and enjoy.
