Gluten-Free Grilled Tri-Tip Sandwich
Savor the bold flavors of a **Gluten-Free Grilled Tri-Tip Sandwich**, a hearty and delicious recipe perfect for any barbecue or casual dinner. This gluten-free spin on a classic favorite features tender, smoky tri-tip roast, expertly seasoned with garlic powder, smoked paprika, and freshly ground black pepper, then grilled to perfection. Topped with sweet, caramelized balsamic onions and crisp arugula, this sandwich offers a delightful balance of savory and tangy notes. Served on a toasted gluten-free baguette slathered with a creamy Dijon-mayo spread, it’s a wholesome and satisfying option for anyone seeking a gluten-free meal. Easy to prepare in under an hour, this crowd-pleasing recipe is ideal for those who appreciate bold flavors with minimal effort. Perfect for summer gatherings or a weeknight treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Tri-tip roast
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 large Yellow onion
- 2 tablespoons Balsamic vinegar
- 2 units Gluten-free baguettes
- 2 cups Arugula
- 0.5 cup Gluten-free mayonnaise
- 2 tablespoons Dijon mustard
Instructions
Preheat your grill to high heat (about 450°F) for direct and indirect grilling.
Rub the tri-tip roast with olive oil, garlic powder, smoked paprika, kosher salt, and freshly ground black pepper.
Place the tri-tip on the grill over direct heat. Sear each side for about 5 minutes until nicely browned.
Move the tri-tip to indirect heat. Close the grill lid and cook for 25-30 minutes until the internal temperature reaches 135°F for medium-rare.
Remove the tri-tip from the grill, tent with foil, and let it rest for 10 minutes.
While the tri-tip is resting, peel and slice the yellow onion into thin rings.
Heat a skillet over medium heat, add a tablespoon of olive oil, and sauté the onions until golden brown and caramelized, about 10 minutes. Add balsamic vinegar and cook for another 2 minutes.
Slice the rested tri-tip roast against the grain into thin slices.
In a small bowl, mix gluten-free mayonnaise and Dijon mustard.
Cut the gluten-free baguettes in half lengthwise and lightly toast on the grill for about 2 minutes.
Spread the mayonnaise and mustard mixture on the cut sides of the toasted baguettes.
Layer sliced tri-tip, caramelized onions, and fresh arugula onto the bottom half of each baguette.
Top with the other half of the baguette, cut the sandwich into desired sizes, and serve immediately.
Nutrition Facts
Calories |
3422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.9 g | 310% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 3024 mg | 131% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 15.3 g | ||
| Protein | 188.3 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2933 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
