Directions
1.
Mix paprika, salt, pepper, white sugar, brown sugar, cumin, chili powder, and cayenne pepper, and store the blend in a container. In another bowl, whisk together mayonnaise, lemon juice, Dijon mustard, garlic, and rosemary, then refrigerate until needed.
2.
Generously season both sides of the tri-tip with the spice mix. Place it in a plastic bag and refrigerate for at least 3 hours. Take the tri-tip out of the refrigerator an hour before gril
HOT TIPFor more intense flavor, refrigerate up to 3 days.
3.
Preheat the grill to 550°F on high. Sear the tri-tip over direct heat for 4 minutes on each side. Then, reduce the burners to 400F and continue grilling with the lid closed until the internal temperature is between 130°F and 140°F. Remove the tri-tip from
4.
Cut ciabatta bread into 1-inch slices and grill them. If you like, lightly butter the bread slices before grilling for extra flavor. Slice the tri-tip against the grain into 1/4-inch to 1/2-inch slices. Spread aioli on the grilled ciabatta, then layer wit
HOT TIPIf desired, grill ciabatta with a little butter. Once sandwich is topped, you can melt the cheese by letting it sit on top grill rack.
Ingredients
1/4
cup paprika
2
tablespoons salt
2
tablespoons ground black pepper
2
tablespoons white sugar
2
tablespoons brown sugar
2
tablespoons ground cumin
2
tablespoons chili powder
1
tablespoon cayenne pepper
2-3
pounds trimmed tri-tip roast
1
loaf ciabatta bread
1/2
cup mayonnaise
1
lemon, juiced
2
tablespoons dijon mustard
1
tablespoon minced garlic
1
teaspoon chopped rosemary
6-8
slices provolone
1
cup arugula
