Paleo Grilled Tri-Tip Sandwich
Elevate your backyard barbecue with this irresistible Paleo Grilled Tri-Tip Sandwich! Perfectly seasoned tri-tip roast gets a flavorful rub of garlic powder, smoked paprika, and sea salt before hitting the grill for an ultra-tender, smoky finish. Served on grain-free coconut flour buns, these sandwiches are topped with fresh romaine lettuce, juicy tomato slices, and crisp red onion for a medley of textures that delight the palate. A dollop of Dijon mustard ties everything together for a tangy kick, making this dish both paleo-friendly and undeniably delicious. Ready in under an hour, this hearty sandwich is the ultimate combination of wholesome ingredients and bold flavors, ideal for weekday dinners or weekend gatherings.
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Recipe Information
Ingredients
- 1 pound tri-tip roast
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 pieces coconut flour buns or other grain-free buns
- 1 sliced large tomato
- 0.5 sliced red onion
- 4 pieces romaine lettuce leaves
- 4 teaspoons dijon mustard
Instructions
In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, sea salt, and black pepper to create a seasoning rub.
Rub the seasoning mixture evenly over the tri-tip roast, ensuring all sides are coated.
Preheat your grill to medium-high heat, approximately 400°F (200°C).
Place the seasoned tri-tip on the hot grill. Close the lid and grill the tri-tip for about 15 minutes on one side.
Flip the tri-tip and grill for an additional 10-15 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C).
Remove the tri-tip from the grill and let it rest for 10 minutes to allow the juices to redistribute.
While the meat is resting, prepare your buns, vegetables, and any condiments. Slice the tomato and red onion, and keep the romaine leaves ready.
Slice the rested tri-tip against the grain into thin slices.
To assemble the sandwiches, spread 1 teaspoon of Dijon mustard on the inside of each bun.
Layer each bun with a couple of slices of grilled tri-tip, tomato, red onion, and a romaine leaf.
Top with the other half of the bun and serve immediately.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 13.8 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2798 mg | 60% | |
*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.
