Firehouse Eats: Tri Tip Sandwiches

Firehouse meals serve a purpose much bigger than fueling the bravest among us. Breakfast, lunch, and dinner at the fire station are opportunities for firefighters to build teamwork and connect, especially after particularly challenging calls or shifts.

Walk into any fire station around mealtime, and you'll see firefighters tossing salads, smoking meat, and whipping up something unique and creative to share with their crew.

When it comes to sauces and salad dressings, firefighters don't opt for the canned stuff. The more effort and thought that's put into the meal, the better.  

That's why Firefighter Aguilar opted to make his own avocado dressing to drizzle on the tri tip sandwiches that he prepared for lunch for his fellow members at Fire Station 6. Even between the three calls that came through while lunch was being prepared, the Fire Station 6 crew was able to enjoy a hearty, delicious meal, thanks to Firefighter Aguilar's efforts.

Follow the recipe below to make your own!

Tri Tip Sandwich Recipe

Ingredients

For the Tri-Tip:

• 1.5 lbs tri-tip roast
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)

For the Caramelized Onions:

• 1 large yellow onion, thinly sliced
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• Pinch of salt

For the Avocado Dressing:

• 1 ripe avocado
• ¼ cup Greek yogurt or mayonnaise
• 1 tbsp lime juice
• 1 clove garlic, minced
• 2 tbsp olive oil
• ¼ tsp salt
• 2 tbsp water (to thin, if needed)

For Assembly:

• 4 ciabatta or hoagie rolls
• 1 cup fresh arugula

Instructions

Prepare the Tri-Tip:

• Rub the tri-tip with olive oil and season with salt, pepper, garlic powder, smoked paprika, and cayenne.
• Preheat the grill to medium-high heat (or use a cast-iron skillet on the stovetop).
• Sear the tri-tip for 4-5 minutes per side, then lower the heat and cook until the internal temperature reaches 130°F for medium rare (about 20-25 minutes).
• Let the meat rest for 10 minutes before slicing thinly against the grain.

Caramelize the Onions:

• Heat butter and olive oil in a pan over medium-low heat.
• Add sliced onions and cook slowly, stirring occasionally, for about 20 minutes until golden brown.
• Stir in balsamic vinegar and a pinch of salt, then remove from heat.

Make the Avocado Dressing:

• In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, olive oil, and salt. Blend until smooth, adding water if needed for a thinner consistency.

Assemble the Sandwiches:

• Toast the rolls lightly if you'd like.
• Layer slices of tri-tip, caramelized onions, and fresh arugula.
• Drizzle avocado dressing on top.
• Serve up and enjoy!