This coastal classic stuffed with pinquito beans, pico de gallo and plenty of thin-sliced beef is a breeze to make when you start with our pre-marinated tri-tip.

Preparation

Heat grill to medium-high heat.

Place marinated beef on cool side of grill, cover and cook 20–30 minutes, turning and flipping meat occasionally until an instant-read thermometer inserted into the thickest part of the tri-tip registers 115–120°F.

While tri-tip is cooking, warm beans in a small saucepot over medium-low heat.

Move beef to hot side of grill. Cook, flipping regularly until well-seared and center of tri-tip registers 120–125°F, about 5–7 minutes. Transfer to a cutting board and let rest for 15 minutes.

Toast ciabatta rolls on the grill, then rub the garlic clove on the tops of the toasted rolls.

To build the sandwiches, spoon approximately ⅓ cup of warm beans on the bottom of each toasted roll. Thin-slice meat against the grain and layer evenly on top of beans, approximately 6 ounces per sandwich. Top sliced meat with approximately ⅓ cup of pico de gallo and toasted top bun. Spinkle sandwich with parsley and serve.