Jordan Andino-Tri-Tip Sandwich with Soy Glaze and Thai Coleslaw

Sliced tri-tip steak topped with a honey glaze, Thai coleslaw and served on a toasted hoagie roll.


  • 8 ounces Beef Tri-Tip Sirloin (8" long, 2" wide, 1" thick)   
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 lemons, juiced
  • salt and pepper, to taste
  • 4 hoagie rolls (10-inch)

Garbanzo Bean Fries:

  • 2 cans (12-ounces each) Garbanzo beans, drained, saving liquid from can (aqua fava)
  • salt and pepper, to taste
  • 1/4 cup olive oil, plus 3 tablespoons for bean puree 
  • 1 large egg
  • 5-Spice Mix: (1 teaspoon each) granulated sugar, ground cinnamon, garlic powder, chili powder and cumin)

Calamansi Soy Glaze: 

  • 1/2 cup Calamansi honey
  • 1/2 cup soy sauce

Thai Chil Coleslaw: 

  • 1-1/2 lemons, juiced
  • 1-1/2 tablespoon mayonnaise
  • 1-1/2 teaspoons granulated sugar
  • 3 cups thinly shredded Napa Cabbage
  • 1 cup julienned carrots
  • 1-1/2 Thai chiles, minced


  1. Preheat oven to 375°F. 
  2. For Garbanzo Bean Fries, in a blender, combine the garbanzo beans, salt, pepper, 3 tablespoons olive oil, and egg; pulse until smooth. In a small bowl, combine sugar, cinnamon, garlic powder, chili powder and cumin for 5-spice mix; set aside.
  3. Pour remaining 1/4 cup olive oil into a 12x10-inch baking sheet; add bean mixture and press into an even layer (about 1-inch thick). Bake 45 minutes or until beans are set and slightly peel away from the sides of baking sheet. Cool 15 minutes, then refrigerate for 3 hours or until set. 
  4. Remove beans from baking sheet; place on a cutting board and cut into desired 'fry' size. Lightly coat fries with oil and toss with 5-spice mix. Heat skillet over medium-high heat; add 'fries' and cook 2 minutes per side or until browned. 
  5. For Calamansi Soy Glaze, in small saucepan, reduce the honey and soy sauce until slightly thickened. Cool to room temperature.
  6. For Thai Chili Coleslaw, combine lemon juice, mayonnaise and sugar. Add cabbage, carrots and chiles; toss to coat. Refrigerate 10 minutes. 
  7. For steak, combine garlic powder, onion powder, lemon juice, salt and pepper. Rub over steak; refrigerate and marinate 10 minutes. 
  8. Heat gas or charcoal grill over high heat, place the tri-tip on the grill. Cook about 2 minutes on each side or until slightly charred on each side, for medium rare (145°F), turning occasionally. Remove tri-tip from grill; rest 5 minutes. Slice against the grain.
  9. To assemble, toast rolls and place sliced steak on bottoms of buns. Top with honey glaze, chile coleslaw and tops of buns. Serve with garbanzo fries.


Nutrition information per serving, 4 servings: 994 Calories; 45.5 g Total Fat (10.6 g Saturated Fat; 0.1 g Trans Fat; 9 g Polyunsaturated Fat; 22.7 g Monounsaturated Fat); 178 mg Cholesterol; 1912 mg Sodium; 90 g Total Carbohydrate; 10.2 g Dietary Fiber; 26 g Total Sugars; 20 g Added Sugars; 59 g Protein; 226 mg Calcium; 8.8 mg Iron; 992 mg Potassium; 0.3 mcg Vitamin D; 0.4 mg Riboflavin; 25 mg Niacin; 1.9 mg Vitamin B6; 2.7 mcg Vitamin B12; 561.5 mg Phosphorus; 9.9 mg Zinc; 60.3 mcg Selenium; 276.3 mg Choline

Value and Versatility
Chef jordan andino