SANTA MARIA BANH MI
ENTRÉES
SANTA MARIA BANH MI COOK TIME 45 MIN. | MAKES 6 SANDWICHES
Ingredients
Directions
Protein & Marinade
1.
Mix all ingredients of the marinade with the meat in a Ziploc bag. Seal the bag by removing as much air as possible. Let marinate in the refrigerator for a minimum of 4 hours. It is ideal to let the mixture marinate overnight.
2.
Preheat oven or grill to 375°F.
3.
Heat a large skillet over medium/high heat. Remove meat from marinade and sear well on all sides.
4.
Remove from the heat and move to the oven or grill for about 30 minutes until the meat is well roasted on the outside but juicy on the inside. Internal temp of 130°F.
5.
Remove tri-tip from the grill or oven and let rest for 20 minutes.
6.
While the meat rests, make the spicy cilantro and avocado mayonnaise. Whisk the egg yolk, sriracha and avocado until smooth. Slowly add your oil a little at a time while continuing to whisk. Once emulsified, mix in your salt and herbs. Set aside in the refrigerator.
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1 Santa Maria Beef Tri-tip
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4 tbsp - extra virgin olive oil
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5 tbsp - honey
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5 tbsp - soy sauce
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4 cloves of garlic, chopped or grated
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1 piece (about 1-inch) of fresh, grated ginger
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1 tbsp - red harissa paste
Spicy Cilantro & Avocado Mayonnaise •
1 avocado
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1 cup - avocado oil
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1 pinch of salt
For the Herb Salad
•
1 bunch of fresh cilantro, chopped
1.
In a bowl, mix all ingredients until fully incorporated.
•
2 tbsp - sriracha
2.
Slice the rested meat against the grain in 1/8-inch thick slices.
•
1 large egg yolk
3.
Now you can build the sandwiches by spreading the cilantro and avocado mayonnaise on both sides of the bread. Layer the tri-tip followed by a layer of herb salad. Serve with a lime wedge and a side of harissa.
Herb Salad •
2 carrots, grated
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1 bunch of fresh cilantro, chopped
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1 bunch of fresh basil, chopped
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juice of 1 lime
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3 jalapeños, sliced thin
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6 Tribeca Oven Stirato Rolls baked at 375°F for 8 min., rested for 15 min., & sliced horizontally in half.
Featuring: TRIBECA OVEN STIRATO ROLLS SKU # FB302
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