Tri-Tip Sandwich with Chimichurri Sauce (Tortas de Bistec)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender sliced tri-tip steak on toasted bolillo bread with homemade chimichurri sauce, cheese, avocado, and fresh vegetables. A vibrant, flavorful Mexican-inspired sandwich with complex seasoning.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 handful Italian parsley (stems removed)
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1 handful fresh cilantro (stems removed)
- 2 garlic cloves (peeled)
- 3/4 teaspoon dried crushed red pepper
- 1/2 teaspoon salt
- 1/2 cup dark brown sugar
- 1/4 cup paprika
- 2 tablespoons coarse black pepper
- 1 teaspoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon kosher salt
- yellow mustard
- 2 pounds tri-tip steak (abut 2” thick)
- 4 bolillos (Mexican rolls or French sandwich rolls)
- 4 tablespoons butter (softened)
- Lettuce
- Tomato slices
- Oaxaca cheese slices
- Avocado slices
- Red onion slices
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 3492mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 618mg
- Calcium
- 293mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 3492MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.