Ingredients
F
For the Peppers:
s
1 jar sweet cherry peppers
B
Buttermilk (enough to cover peppers)
o
pinch of salt
g
1 tbsp garlic powder
p
1 tbsp paprika
c
2 tsp chili powder
a
2 cups all purpose flour
O
Oil, for frying
F
For the Calabrian Chili Jam:
f
¼ cup finely chopped roasted red peppers
c
1 tbsp chopped Calabrian chilis
h
1 tbsp hot honey
l
2 tsp lemon juice
o
1 tbsp olive oil
S
Salt, to taste
P
Pepper, to taste
F
For the Grape Jelly Mixture:
g
¼ cup grape jelly
r
3 tbsp red wine
F
For the Tri Tip Steak:
t
1 ½ lb tri tip steak
O
Olive oil, for coating
S
Salt, to taste
P
Pepper, to taste
G
Garlic powder, to taste
F
For Assembly:
h
8 ” hero roll
b
whole basil leaves
S
Shaved Parmigiano Reggiano
B
Balsamic glaze, for drizzling
Directions
1
1. Prepare the Peppers:
1
- Slice 1 jar of sweet cherry peppers into rings, removing as many seeds as possible.
2
- Place the pepper rings in a bowl and cover with buttermilk.
3
- Add a pinch of salt and your favorite seasoning blend (e.g., 1 tbsp garlic powder, 1 tbsp paprika, 2 tsp chili powder).
4
- In a separate bowl, combine 2 cups all-purpose flour with half of the seasoning blend; add the remaining seasoning to the buttermilk. Set aside.
5
2. Make the Calabrian Chili Jam:
1
- In a bowl, mix 1/4 cup finely chopped roasted red peppers, 1 tbsp chopped Calabrian chilis, 1 tbsp hot honey, 2 tsp lemon juice, 1 tbsp olive oil, salt, and pepper to taste. Set aside.
2
3. Prepare the Grape Jelly Mixture:
1
- In another bowl, whisk 1/4 cup grape jelly with 3 tbsp red wine. Set aside.
2
4. Cook the Tri-Tip Steak:
1
- Lightly coat a 1.5 lb tri-tip steak with olive oil, then season generously with salt, pepper, and garlic powder.
2
- Let the steak sit for 15 minutes to allow the seasoning to set.
3
- Grill the tri-tip over charcoal until golden brown on all sides. If the interior is still raw, move the steak to the cool side of the grill and cover until the internal temperature reaches 120°F for medium-rare.
4
- Remove the steak from the grill and let it rest for at least 10 minutes before slicing it thinly against the grain for tenderness.
5
5. Fry the Cherry Peppers:
1
- Heat oil to 375°F in a deep pot. Fry the buttermilk-soaked cherry peppers until golden brown and crispy.
2
- Place the fried peppers on a paper towel-lined sheet and immediately sprinkle with salt. For extra crispiness, fry the peppers again at 400°F.
3
6. Assemble the Sandwich:
1
- Toast an 8” hero roll to preserve the fluffy interior.
2
- Spread the Calabrian chili jam on one side of the roll and the grape jelly mixture on the other.
3
- Generously layer the sandwich with sliced tri-tip steak, followed by fried cherry peppers, whole basil leaves, shaved Parmigiano-Reggiano, and a drizzle of balsamic glaze.
4
- Tightly wrap the sandwich in foil before slicing it in half. Serve and enjoy!
