Tri-Tip sandwiches with OSO Sweet Onion and Thyme Marmalade
Created by Rachael Zavala
Weekly Winner #10
March 27th - April 2nd, 2010

Serves 6

Ingredients

For Marmalade
2 lbs	Oso Sweet Onions, very thinly sliced
1/2 cup	Butter
1/4 cup	Balsamic Vinegar
1/4 cup	Fresh Thyme, chopped
To Taste	Fresh Cracked Pepper and Sea Salt
For Dry Rub
2 tbsp	Paprika
2 tbsp	Brown Sugar
2 tbsp	Salt
2 tbsp	Black Pepper
2 tbsp	Garlic Powder
1 tbsp	Cayenne
1 tbsp	Nutmeg
1 tbsp	Cinnamon
For Sandwiches
4 small	4 ounce sandwich rolls
1 Jar	Oso Sweet Onion Marmalade
1	Tri-Tip, covered in dry rub
To Taste	Salt and Pepper

Preparation

Marmalade:

In a medium pan, melt the butter and add the onions. Grab cup of water and set it near your pan. When the onions have released their juices and are starting to stick to the pan, add 1/4 cup of the water and swirl it to loosen up the onions and incorporate the golden color into the onions. Repeat this until the onions are very soft and brown, but not burned! Then add the Thyme and the vinegar and reduce until the liquid has evaporated. Remove from the heat and add salt and pepper to taste. Store in a jelly or canning jar until needed.

 

Tri-tip:

1 2-3 lb Tri-tip, trim some, but not all fat, leaving a thin layer on
the top. Score the fat.

 

Dry Rub:

Toss all the dry rub ingredients together and coat the tri-tip with them. Put in a plastic baggie for at least one hour and up to overnight.

 

Tri Tip Sandwiches:

If you plan to grill while tailgating, just toss your tri tip on and cook till medium rare, let it sit and rest for about half an hour, then slice it thinly. Coat both insides of the cut roll with the onion
marmelade, salt and pepper generously, top with a big helping of the meat and enjoy!

 

If you will not be grilling on-site, grill tri tip at home and let cool,
store it in plastic wrap in the fridge and slice it on site and assemble the sandwiches as described above. You can add mayonnaise and mustard if you like, or fresh tomatoes... but we never do!