Recipe by
Steps
- Season the tri-tip generously on all sides with kosher salt, coarse black pepper, and garlic powder. Let the roast sit at room temperature for about 2 hours.
- In a bowl, whisk together the mayonnaise, sour cream, and buttermilk. Add the prepared horseradish, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Preheat your pellet grill to 250°F using Bear Mountain Red, White & BBQ pellets.
- Place the tri-tip on the grill and smoke until it reaches an internal temperature of 122°F, approximately 45–60 minutes. If desired, sear the tri-tip in a hot cast iron skillet for 1–2 minutes per side to develop additional crust. Rest the tri-tip for 20 minutes.
- Locate the change in grain direction and cut the roast into two sections. Slice each section thinly against the grain.
- Place a half slice of provolone cheese on the bottom half of each slider roll. Pile on the sliced tri-tip. Drizzle with horseradish sauce.
- Finish with a pinch of flaky salt and fresh arugula. Top with the remaining bun and serve immediately.
Ingredients:
Tri-Tip
- 1 tri-tip roast (2–2½ lbs.)
- Kosher salt
- Coarse black pepper
- Garlic powder
Horseradish Sauce
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- ¼ cup prepared horseradish
- 1 TSP Worcestershire sauce
- 1 TBSP Dijon mustard
- Salt and pepper, to taste
Assembly
- 12 potato slider rolls
- 6 slices provolone cheese, halved
- Maldon flaky salt
- Fresh arugula