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!