Low Carb Grilled Tri-Tip Sandwich
Elevate your sandwich game with this Low Carb Grilled Tri-Tip Sandwich, a mouthwatering masterpiece that combines smoky, spice-rubbed tri-tip with fresh veggies and creamy spreads—all tucked into perfectly toasted low-carb rolls. This protein-packed dish features juicy grilled tri-tip seasoned with garlic powder, smoked paprika, and other savory spices, offering a bold and irresistible flavor with every bite. Top it off with crisp lettuce, ripe tomato, buttery avocado, and a tangy duo of mayonnaise and Dijon mustard for the ultimate balance of textures and tastes. Quick to prepare and ideal for those following a low-carb lifestyle, this sandwich is perfect for hearty lunches, casual dinners, or outdoor gatherings. Grill it, stack it, and savor the health-conscious indulgence!
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Recipe Information
Ingredients
- 1.5 pounds Tri-tip roast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 leaves Lettuce leaves
- 1 medium Tomato
- 1 medium Avocado
- 4 pieces Low carb sandwich rolls
- 4 teaspoons Dijon mustard
- 4 tablespoons Mayonnaise
Instructions
Start by preheating your grill to medium-high heat, around 400°F (200°C).
In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
Rub the mixture evenly over the surface of the tri-tip roast, ensuring all sides are well-coated.
Let the tri-tip rest at room temperature for about 15 minutes to allow the spices to penetrate the meat.
Place the tri-tip on the preheated grill. Sear each side for about 5 minutes to get a nice crust.
Once seared, reduce the grill to medium heat (around 350°F) and continue grilling. Cook for an additional 20-25 minutes, or until the internal temperature reaches 130°F for medium-rare, or adjust according to your desired level of doneness.
Remove the tri-tip from the grill and let it rest for 10 minutes before slicing thinly against the grain.
While the tri-tip is resting, slice the tomato and avocado.
Split each low carb sandwich roll and toast on the grill for about 1-2 minutes until lightly browned.
Spread 1 tablespoon of mayonnaise and 1 teaspoon of Dijon mustard on the bottom half of each toasted roll.
Place a lettuce leaf on the bottom half of each roll, followed by a few slices of grilled tri-tip.
Top with slices of tomato and avocado, then cap with the top half of the roll.
Serve immediately, enjoying your delicious low carb grilled tri-tip sandwich!
Nutrition Facts
Calories |
3353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.8 g | 309% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 5365 mg | 233% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 15.5 g | ||
| Protein | 214.6 g | 429% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3802 mg | 81% | |
*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.
