Heart-Healthy Grilled Tri-Tip Sandwich
Savor the irresistible flavors of a *Heart-Healthy Grilled Tri-Tip Sandwich*, a wholesome twist on a barbecue classic! This recipe features tender, perfectly seasoned tri-tip roast, grilled to smoky perfection and sliced thin for maximum juiciness. Nestled inside toasted whole-grain rolls, the sandwich boasts layers of vibrant baby spinach, fresh tomato slices, creamy avocado mash with a hint of lemon, and a zesty Greek yogurt-Dijon spread. With heart-healthy ingredients like olive oil, low-fat yogurt, and nutrient-packed veggies, this meal is a guilt-free indulgence that doesn’t skimp on flavor. Quick to prepare in under an hour, it’s the ultimate choice for a balanced lunch or a satisfying dinner. Perfect for anyone looking for a healthier, high-protein spin on an all-American favorite!
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Recipe Information
Ingredients
- 1 pound Tri-tip roast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Kosher salt
- 4 pieces Whole grain sandwich rolls
- 1 cup Baby spinach leaves
- 1 large Tomato
- 1 large Avocado
- 0.5 medium Red onion
- 1 tablespoon Lemon juice
- 0.5 cup Low-fat Greek yogurt
- 1 tablespoon Dijon mustard
Instructions
Preheat your grill to medium-high heat.
In a small bowl, mix olive oil, garlic powder, smoked paprika, ground black pepper, and kosher salt. Rub this mixture evenly over the tri-tip roast.
Place the tri-tip on the grill. Cook for about 10-15 minutes on each side, depending on thickness and desired doneness. Aim for an internal temperature of 135°F for medium-rare. Remove from the grill and let it rest for 5-10 minutes before slicing thinly against the grain.
While the tri-tip is grilling, prepare the sandwich toppings. Slice the tomato and red onion thinly. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash the avocado with lemon juice and a pinch of salt to taste.
In another small bowl, combine the low-fat Greek yogurt and Dijon mustard to make a tangy spread.
Open the whole grain rolls and lightly toast them on the grill for about 1-2 minutes.
To assemble the sandwiches, spread a layer of the yogurt-mustard mixture on the bottom half of each roll. Layer the thin slices of grilled tri-tip, followed by baby spinach leaves, tomato slices, avocado spread, and red onion rings.
Top each sandwich with the other half of the roll, slice in half if desired, and serve immediately.
Nutrition Facts
Calories |
2791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3928 mg | 171% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 49.5 g | ||
| Protein | 164.1 g | 328% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 450 mg | 35% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3692 mg | 79% | |
*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.
