Tri-Tip Sliders with Creamy Horseradish and Slaw

Tri-Tip Sliders with Creamy Horseradish and Slaw

Course: Appetizers
Cuisine: American
Keyword: Horseradish, Tri-Tip
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Ingredients

Marinade

  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp dried rosemary
  • ¼ tsp cayenne pepper
  • cup red wine vinegar
  • cup vegetable oil
  • 4 garlic cloves
  • ½ tsp dijon mustard

Tri-Tip Sandwich

  • 1 whole tri-tip
  • 1 bag Hawaiian rolls
  • pickles to taste
  • pickled jalapeños to taste

Slaw

  • 8 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • ½ cup mayonaise
  • 2 tbsp white sugar
  • tbsp lemon juice
  • 1 tbsp white vinegar
  • ¼ tsp kosher salt
  • ½ tsp coarse black pepper

Creamy Horseradish

  • 4 cups sour cream
  • 1 cup mayonaise
  • 2 cups horseradish prepared
  • 2 tbsp kosher salt
  • 1 tsp Worcestershire
  • 1 tsp white pepper
  • 1 tsp garlic powder

Instructions

Marinade

  • Mix all ingredients from step one together using a mixing bowl and whisk.
  • Place tri-tip in an appropriately sized container and pour marinade over meat.
  • Seal container and let tri-tip marinade for 12-24 hours.

Tri-Tip

  • If using a grill. Place tri-tip over hot coals and sear all sides (3-4 minutes per side) Cook until internal temperature is 130℉ degrees.
  • If using a sauté pan or cast-iron grilling pan. Sear all sides of meat and place in oven until internal temperature is 130℉ degrees.

Creamy Horseradish

  • Combine all ingredients in bowl and mix thoroughly.

Slaw

  • Whisk all liquid ingredients together until thoroughly mixed.
  • Add in cabbage and carrots and toss well, making sure liquid has coated all of the cabbage. Let sit for 2 hours before serving.

Assembly

  • Thinly slice your tri-tip and lightly toast your buns.
  • Assemble your sandwiches. Enjoy!