Well. We tried this recipe for Tri Tip again...exactly as posted. Instead of slicing the Tri Tip in 1/4" slices as usual, we wanted to try Santa Maria Tri Tip sandwiches. So I brought my 30# meat slicer in from its resting place in our garage cabinet and cut the Tri Tip paper thin against the grain, which is tricky since the grain runs in two different directions on this cut of meat.
The sandwiches were excellent...slice of Tillamook Sharp Cheddar, mix of light mayo and mustard. I couldn't believe how very tender these sandwiches turned out. Biting through the Tri Tip was as easy as biting through the bread...absolutely no resistance to the meat.
For left overs (the second time), we threw the sliced Tri Tip into a crock pot with barbecue sauce. Nice twist to a great sandwich.
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