Santa Maria Style Wagyu Tri-Tip Sandwich
Santa Maria Style Tri-Tip Sandwich
Bold, juicy, and built to impress — this California classic gets the Wagyu treatment. Perfect for game day, backyard gatherings, or anytime you're craving something smoky and satisfying.
Ingredients
For The Tri Tip
- 1 Black Opal Wagyu Tri Tip
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- Olive oil
For The Garlic Mayo
- 1/2 cup mayo
- 2 cloves garlic, minced
- 1 tsp lemon juice
- Salt & pepper to taste
For The Sandwich
- 4–6 ciabatta rolls, halved and lightly toasted
- 1 1/2 cups shredded Monterey Jack or provolone cheese
- 1 cup pico de gallo (freshly made or store-bought)
- Fresh cilantro (optional, for garnish)
Directions
Prep the Tri-Tip
- Take your Black Opal Tri Tip out of the fridge 30–45 minutes before cooking. Pat dry with paper towels.
- Mix salt, pepper, garlic powder, paprika, and oregano in a small bowl.
- Rub tri tip all over with olive oil, then coat evenly with the seasoning mix.
Cook Santa Maria Style
- Preheat grill to medium-high heat (about 400°F).
- Sear tri tip over direct heat for 5–7 minutes per side until nicely browned.
- Move to indirect heat, cover, and cook until internal temp reaches 130–135°F for medium-rare (approx. 20–25 mins).
- Rest for 10 minutes before slicing thinly against the grain.
Make Garlic Mayo
In a small bowl, mix mayo, minced garlic, lemon juice, salt, and pepper. Set aside.
Assemble the Sandwiches
- Spread garlic mayo on both sides of toasted ciabatta rolls.
- Layer with sliced tri tip, melted cheese, and a generous spoonful of pico de gallo.
- Garnish with fresh cilantro if you like a little extra pop.