Gluten-Free Grilled Tri-Tip Sandwich

Savor the smoky flavors of a *Gluten-Free Grilled Tri-Tip Sandwich*, a perfect fusion of tender, marinated beef, caramelized onions, and fresh arugula, all nestled in a toasty, gluten-free baguette. This recipe features a perfectly grilled tri-tip roast, seasoned with smoked paprika and garlic powder, seared to lock in its juices, then slow-cooked to perfection. The sweet tang of balsamic caramelized onions pairs beautifully with a zesty Dijon mustard and gluten-free mayo spread, adding layers of bold flavor. Ready in just an hour, this hearty sandwich is an ideal crowd-pleaser for gluten-free grilling enthusiasts. Perfect for backyard barbecues or a gourmet lunch option, every bite delivers a satisfying mix of smoky, savory, and fresh goodness.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds Tri-tip roast
• 3 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Kosher salt
• 1 teaspoon Freshly ground black pepper
• 1 large Yellow onion
• 2 tablespoons Balsamic vinegar
• 2 units Gluten-free baguettes
• 2 cups Arugula
• 0.5 cup Gluten-free mayonnaise
• 2 tablespoons Dijon mustard

Directions

Step 1

Preheat your grill to high heat (about 450°F) for direct and indirect grilling.

Step 2

Rub the tri-tip roast with olive oil, garlic powder, smoked paprika, kosher salt, and freshly ground black pepper.

Step 3

Place the tri-tip on the grill over direct heat. Sear each side for about 5 minutes until nicely browned.

Step 4

Move the tri-tip to indirect heat. Close the grill lid and cook for 25-30 minutes until the internal temperature reaches 135°F for medium-rare.

Step 5

Remove the tri-tip from the grill, tent with foil, and let it rest for 10 minutes.

Step 6

While the tri-tip is resting, peel and slice the yellow onion into thin rings.

Step 7

Heat a skillet over medium heat, add a tablespoon of olive oil, and sauté the onions until golden brown and caramelized, about 10 minutes. Add balsamic vinegar and cook for another 2 minutes.

Step 8

Slice the rested tri-tip roast against the grain into thin slices.

Step 9

In a small bowl, mix gluten-free mayonnaise and Dijon mustard.

Step 10

Cut the gluten-free baguettes in half lengthwise and lightly toast on the grill for about 2 minutes.

Step 11

Spread the mayonnaise and mustard mixture on the cut sides of the toasted baguettes.

Step 12

Layer sliced tri-tip, caramelized onions, and fresh arugula onto the bottom half of each baguette.

Step 13

Top with the other half of the baguette, cut the sandwich into desired sizes, and serve immediately.

Nutrition Facts

Serving size	(1251.5g)

Amount per serving	% Daily Value*
Calories	3421.7

Total Fat 241.9g	0%
Saturated Fat 60.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 583.6mg	0%
Sodium 3024.3mg	0%
Total Carbohydrate 101.0g	0%
Dietary Fiber 9.5g	0%
Total Sugars 15.3g
Protein 188.3g	0%

Vitamin D 0IU	0%
Calcium 229.6mg	0%
Iron 22.5mg	0%
Potassium 2932.8mg	0%

*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.

Source of Calories

Fat: 65.3%

Protein: 22.6%

Carbs: 12.1%