Open-Fire Greek Tri-Tip Sandwich

Here is a fire-crafted recipe for an Open-Fire Greek-Inspired Tri-Tip Sandwich.

By letting the natural beef flavor shine with simple seasoning and combining it with a punchy, fresh Mediterranean slaw, this sandwich balances rich, smoky fat with bright acidity and fresh herbs.

Open-Fire Greek Tri-Tip Sandwich

Prep time: 20 mins | Cook time: 45-60 mins | Rest time: 15 mins | Servings: 4–6

Ingredients

For the Tri-Tip

• 1 whole tri-tip roast (approx. 2.5–3 lbs), untrimmed with fat cap intact

• 2 tbsp Coarse kosher salt

• 4 tbsp Freshly cracked black pepper

For the Greek Slaw

• 2 medium carrots, cut into long, thin matchsticks or long shreds

• 1 English cucumber, cut into slim strips (seeds removed if watery)

• 1 small red onion, thinly sliced

• 2 cloves garlic, finely minced

• 1/4 cup fresh cilantro, chopped

• 1/4 fresh mint, finely chopped

• 3 tbsp red wine vinegar

• 2 tbsp agave syrup

• 2 tbsp extra virgin olive oil

• Kosher salt and freshly cracked black pepper, to taste

For Assembly

• Warm pita bread, ciabatta rolls, or thick-cut crusty bread. Check out this fire roasted naan we made to serve it with.

• Your favorite tzatziki sauce (Our homemade tzatziki recipe using thick Greek yogurt, grated cucumber, garlic, lemon, and dill to bring this sandwich to the next level!)

Instructions

1. Prepare the Greek Slaw

1. In a large mixing bowl, whisk together the minced garlic, red wine vinegar, agave syrup, extra virgin olive oil, salt, and pepper until emulsified.

2. Add the long carrot shreds, cucumber strips, and sliced red onion. Toss to coat evenly.

3. Fold in the fresh cilantro and mint right before serving so the herbs stay vibrant. Set aside at room temperature so the flavors meld while you cook.

2. Fire Up the Pit & Roast the Beef

1. Set up your open-fire pit or live-fire grill for medium-low indirect heat (around 275°F–300°F). You want a gentle, steady heat rather than a roaring flame.

2. Season the tri-tip generously on all sides with coarse kosher salt and black pepper.

3. Place the tri-tip over the heat fat cap side down toward the fire. Starting with the fat cap down protects the meat from the initial heat while allowing the rendering fat to baste the beef as it cooks.

4. Maintain medium-low heat, flipping occasionally after the fat cap has nicely rendered, until the internal temperature reaches 125°F–130°F at the thickest part for a perfect medium-rare.

1.Wrap and Rest:

Remove the tri-tip from the fire at 125°F–130°F. Immediately wrap it tightly in aluminum foil and let it rest undisturbed for 15 minutes. The internal temp will carry over to a perfect 135°F medium-rare while the juices redistribute.

2.Slice Across the Grain:

Unwrap the tri-tip, reserving any accumulated juices in the foil. Identify the grain direction—remember that the tri-tip has two different grain patterns that meet in the middle. Cut the roast in half where the grain changes direction, then slice each half thinly against the grain.

3.Assemble the Sandwich:

Warm your bread over the dying fire coals. Spread a thick layer of tzatziki on the bottom, pile high with thin slices of fire-roasted tri-tip, drizzle over some of the reserved foil juices, and top generously with the bright, crunchy Greek slaw.