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Barbecued tri-tip steak sandwiches with anchovy mayo and provolone

Tri-tip, a full-flavoured triangular cut taken from the sirloin, is a particular favourite with Latin American cooks.

You'll need

1 small tri-tip (1.5kg; order from your butcher) 240 gm provolone dolce, thinly sliced 60 ml (¼ cup) vegetable oil 6 eggs 6 thick slices soy and linseed sourdough 2 avocado, coarsely chopped To serve: thinly sliced white onion (optional) and wild rocket leaves   Anchovy mayo 300 gm (1 cup) mayonnaise 10 anchovy fillets (see note) 2 tbsp baby capers, drained, rinsed 4 cornichons, finely chopped 2 garlic cloves, crushed ½ cup each flat-leaf parsley and basil, very finely sliced Juice of ½ lemon


  • 01
  • For anchovy mayo, place the mayonnaise in a bowl. Chop the anchovy fillets on a board, then crush them with the flat of the knife blade to form a paste, then add to mayonnaise with capers, cornichons, garlic, herbs and lemon juice and mix to combine. Refrigerate until required.
  • 02
  • Thinly slice tri-tip on an angle across the grain into twelve 1cm-thick slices. Place on a tray, sprinkle with sea salt and grind fresh black pepper over, then grill over medium heat, turning once, until cooked to your liking (2-3 minutes each side for medium). Transfer to a tray, top with provolone and set aside in a warm place to rest (5 minutes).
  • 03
  • Heat oil in a large frying pan over medium-high heat and fry eggs in batches until white is cooked and yolk is still runny (2-3 minutes). Lightly toast the bread in a toaster or under a grill. Spread a good layer of mayonnaise on the bread slices, then top each with avocado, 2 slices of steak, onion, an egg and rocket, then season well and serve.
Note Look for anchovies that are pinkish and have no "hairs" (the fine bones).

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Gutsy southern Italian red or Tasmanian lager

Featured in

Jan 2014

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