The Best Tri-Tip Sliders with Gremolata
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These sliders are one of my go-to appetizers when I need to use up leftover grilled or smoked tri-tip! Tender steak is layered on Hawaiian rolls with provolone cheese and a lemony homemade gremolata. They’re super simple, flavorful, and come together in minutes. Enjoy these sliders with cold beer for game day or BBQs with friends!
I turn 30 in roughly a week and a half. (Which, wtf? How??? Wasn’t it just yesterday that I was 16 and starting a food blog?) But anyways. While I usually bake my own birthday treat and share the recipe here, I just don’t know that I have it in me this year. Between travels and parties and house projects and staying up way too late reading romantasy novels, I’m beat. Wait…is this 30?
Either way, in lieu of yet another birthday crème brûlée recipe (IYKYK), I’m sharing one of my favorite sandwich situations instead! This recipe is based on the steak sandwich I used to make all the time when I was in culinary school. But instead of chimichurri, I decided to use Italian gremolata which just feels a little more summery, no?
The sandwich starts off with my “famous” tri-tip dry rub. Then, just like my garlic butter tri-tip steak bites, we’re throwing the steak on the grill for a nice smoky flavor. Of course, smoked is amazing too! Add some provolone and savory Hawaiian butter rolls, and you’re ready for happy hour on the patio. Happy summer-ing friends!
Leftover or fresh steak
This recipe is an excellent time to use up leftover tri-tip! Steak can sometimes dry out when it’s reheated. But since these sliders are heated up gently, I’ve never noticed the steak getting tough or dry. Of course, you can totally use fresh steak if you’re up for it. I’ll leave my go-to grilled tri-tip recipe for you to use below!
If you are using leftovers, you’ll want to warm them up before you put the sliders together. Just wrap the tri-tip in foil and heat it in the oven at 325°F (163°C) for 5-10 minutes.
How to grill tri-tip
When I’m grilling tri-tip, I like to use a two-zone heat set up. That means that one side of the grill will be hot and one side will be turned completely off. You want the grill to be roughly 350°F (177°C). This will help the steak cook low and slow so it comes out juicy and tender!
If you want steak that’s nice and tender, don’t cook it past medium. I like medium-rare personally!
Gremolata
Gremolata is like chimichurri’s Italian cousin. It’s has parsley, garlic, and lemon but I also like to add a splash of olive oil to make it a bit more spreadable.
Make the sliders
Reheating in the oven
These sliders hold up surprisingly well in the fridge for 2-3 days! But, when you reheat them, I definitely would use the oven over the microwave. The microwave makes them a little soggy. Just wrap the sliders in foil and reheat at 350°F (177°C) for 5-7 minutes.
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Savory Tri-Tip Sliders with Gremolata
Ingredients
Gremolata
- 1 cup fresh parsley, packed (55 grams)
- 2 large garlic cloves
- 1 1/2 teaspoons lemon zest (1 lemon)
- 1 Tablespoon fresh lemon juice (15 milliliters)
- 1/4 teaspoon Kosher salt, plus more to taste
- Freshly-cracked black pepper, to taste
- 1/2 teaspoon red pepper flakes, more or less, to taste
- 3 Tablespoons olive oil (45 milliliters)
Tri-Tip Sliders
- 1 package soft butter rolls, like King's Hawaiian Savory Butter Rolls
- ~1 1/2 pounds leftover sliced tri-tip or use the recipe below
- 1/4 pound sliced provolone cheese (114 grams)
Grilled Tri-Tip
- 2-3 pounds tri-tip (908 grams-1.4 kilograms)
- 1/4 cup tri-tip dry rub (40 grams)
- Neutral oil, for greasing
Instructions
Gremolata
- Add the parsley and garlic cloves to the bowl of a food processor. (You can also use a blender.) Pulse the mixture until it's finely chopped, scraping the sides of the bowl every once in a while.
- Add the lemon zest, lemon juice, salt, black pepper, and red pepper flakes. Pulse a few more times until the mixture is well-combined. Then, with the food processor running, slowly drizzle in the olive oil until you have a thick sauce. Taste and add more seasonings if needed.
Tri-Tip Sliders
- Set the broiler in the oven on HIGH. Then, using a sharp bread knife, slice the rolls in half horizontally, leaving the bottom and top halves intact. Place the bottom half of the rolls on a sheet pan.
- Spread the gremolata on the bottom rolls. Then, layer the sliced tri-tip and provolone on top. Broil for 2-3 minutes, until the cheese is nice and melty.
- Place the top half of the rolls over the melted cheese. Broil for 1 more minute, just until the tops of the rolls are lightly toasted. Cut the sliders with a sharp knife and enjoy!
Grilled Tri-Tip
- Heat the grill to 350°F (177°C) using a two-zone heat set up. If you have a four burner grill, turn two of the burners on medium high – this will be the hot side of the grill. The other two burners will be the cool side of the grill.
- Use a sharp knife to cut the fat cap off of the tri-tip if needed. Then, pat it very dry with paper towels. Sprinkle about 2 Tablespoons (20 grams) of dry rub over one side, patting it into every nook and cranny. Flip the tri-tip and season the other side. Let it warm up for 20-30 minutes while the grill is heating.
- When the grill is ready, grease it well with neutral oil or cooking spray. Place the tri-tip on the cool side of the grill. Cook it for 35-40 minutes, flipping it every 10 minutes, until the thickest part of the steak reaches 120°F (49°C) for medium-rare.
- Next, move the tri-tip to the hot side of the grill. Sear for 1-2 minutes per side, until the steak has a nice crust and the internal temperature reaches 125°F (52°C). Transfer the steak to a cutting board and let it rest for about 10 minutes. Lastly, slice the tri-tip against the grain.
