Ride the Harley into the Sunset Steak Sandwich

Directions

1. 1

   Prepare the Peppers: Slice 1 jar of sweet cherry peppers into rings, removing as many seeds as possible. Place in a bowl and cover with buttermilk. Add a pinch of salt and your favorite seasoning blend (e.g., 1 tbsp garlic powder, 1 tbsp paprika, 2 tsp chili powder). 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.

2. 2

   Make the Calabrian Chili Jam: 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.

3. 3

   Prepare the Grape Jelly Mixture: In another bowl, whisk 1/4 cup grape jelly with 3 tbsp red wine. Set aside.

4. 4

   Cook the Tri-Tip Steak: Lightly coat a 1.5 lb tri-tip steak with olive oil, then season generously with salt, pepper, and garlic powder. Let it sit for 15 minutes to allow the seasoning to set. Grill over charcoal until golden brown on all sides. If the interior is still raw, move to the cool side of the grill and cover until the internal temperature reaches 120°F (medium-rare). Remove from the grill and let rest for at least 10 minutes before slicing thinly against the grain for tenderness.

5. 5

   Fry the Cherry Peppers: Heat oil to 375°F in a deep pot. Fry the buttermilk-soaked cherry peppers until golden brown and crispy. Place on a paper towel-lined sheet and immediately sprinkle with salt. For extra crispiness, fry again at 400°F.

6. 6

   Assemble the Sandwich: Toast an 8” hero roll to preserve the fluffy interior. Spread the Calabrian chili jam on one side and the grape jelly mixture on the other. Layer generously with sliced tri-tip steak, followed by fried cherry peppers, whole basil leaves, shaved Parmigiano-Reggiano, and a drizzle of balsamic glaze. Tightly wrap in foil before slicing