Grilled Argentine Tri-Tip Sandwich with Cherry-Strawberry Chutney

INGREDIENTS

For the Tri-Tip:

• 1 piece of Argentine tri-tip

• 1 tbsp olive oil

• Salt and black pepper, to taste

For the Chutney:

• 1 tbsp olive oil

• 1 large onion, thinly sliced

• 1 cup fresh cherries, pitted and halved

• 1 cup fresh strawberries, hulled and chopped

• ¼ cup dark brown sugar (muscovado)

• 2 tbsp balsamic vinegar

• Juice of 1 lime

• ¼ cup water

• Salt, to taste

For the Sandwich:

• Your favorite bread

• Hummus or any other spread (like Brie, cream cheese, or even aioli)

INSTRUCTIONS

Grill the Tri-Tip:

1. Preheat the grill to medium-high heat.

2. Rub the tri-tip with olive oil, salt, and black pepper on all sides.

3. Grill for 5-7 minutes per side (or until it reaches your preferred doneness—130°F (54°C) for medium-rare).

4. Remove from the grill and let it rest at least 10-15 minutes to keep the juices in.

5. Once cool, slice thinly against the grain to keep it tender.


Make the Chutney:

1. Caramelize the onions – Heat olive oil in a pan over medium-low heat. Add onions and a pinch of salt, stirring occasionally until golden and soft (about 15-20 minutes).

2. Add the fruit – Stir in the cherries and strawberries, letting them soften for a few minutes.

3. Add flavor – Mix in the sugar, balsamic vinegar, lime juice, and water.

4. Simmer – Reduce the heat and cook for 15-20 minutes, stirring occasionally, until thick and jammy. Adjust seasoning if needed.

5. Let cool before using.


Assemble the Sandwich:

1. Spread hummus and chutney on the bread.

2. Layer on the thinly sliced tri-tip.

3. Top with another slice of bread, press gently, and enjoy!