Grilled Tri Tip Chimichurri Sandwich

Directions

1. Assemble the chimichurri by combining all the chopped ingredients in a bowl and mixing them with the red wine vinegar, lemon juice, olive oil, salt, pepper and crushed red pepper. Cover and refrigerate.

   

2. Trim excess fat off the tri tip. Brush with olive oil and generously season with Black & Tan on all sides. Let the tri tip sit out and come to room temp 30-45 minutes prior to cooking.

3. On a grill set up for indirect cooking, place the tri tip on the opposite side of the coals and grill at 275°F for about 25 minutes. Add hardwood to the coals for a smoky flavor.

4. Once the tri tip reaches an internal temperature of 125°F, place it over direct coals and sear it for 2-3 minutes on each side. Remove it from the heat once the internal temperature reaches your desired doneness (132°F for a medium rare).

   

5. Let the tri tip rest for 15 minutes then thinly slice it against the grain. A tri tip has grains running two different directions, so make sure you examine it before slicing.

6. Assemble your sandwich on toasted bread. Add the sliced tri tip, a generous layer of the fresh chimichurri and slices of provolone cheese. Melt the cheese by placing the sandwich over indirect heat; on a grill or in an oven or melt directly with a torch.

7. Place mayo on the top bun, then slice into handheld portions.