Santa Maria Tri-Tip Sandwich

BARBECUE SAUCE: In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.

Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper.

Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes.

Puree the sauce in a food processor or blender. Allow to cool, cover and refrigerate until ready to use. Bring to room temperature before serving.

DRY RUB: In a small bowl, mix together the black pepper, garlic salt, mustard, paprika, and cayenne.

Lightly brush the tri-tip with olive oil. Press the mixture into the surface of the tri-tip.

Cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.

GRILLING INSTRUCTIONS: Preheat grill to medium heat. Sear the beef tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total.

Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140 degrees F for rare; for medium-rare cook 20 to 30 minutes more.

Allow to rest for 5 minutes. Slice thinly on the diagonal against the grain.

Build each sandwich with slices of meat and a dollop of sauce. Serve warm or at room temperature.