Beef Steak Sandwiches

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 (1 1/2 lb) tri-tip roast, 1 1/2 inches thick (about 1 1/2 lb)
• 8 slices sourdough bread, each about 1/2 -inch thick
• 2 tablespoons unsalted butter, softened
• 1 bunch watercress
• 2 tablespoons whole-grain mustard
• 1 tablespoon finely chopped fresh rosemary leaf
• 1 tablespoon kosher salt
• 2 garlic cloves, minced
• 1 teaspoon ground black pepper
• 2 tablespoons whole-grain mustard
• 2 tablespoons mayonnaise
• 1 tablespoon extra virgin olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

• 1 in a small bowl, combine paste ingredients. remove fat and silver skin from roast. rub paste all over roast, cover with plastic wrap and refrigerate for at least 1 hour.
• 2 in a small bowl, combine sauce ingredients. refrigerate until ready to use. allow roast to stand at room temperature for 15-30 minutes before grilling.
• 3 prepare grill for direct and indirect cooking over medium (350-450f) heat.
• 4 brush cooking grates clean. grill roast over direct medium heat until well marked on both sides, 8 to 10 minutes, turning once or twice.
• 5 then move roast over indirect medium heat and cook until it reaches your desired doneness. 15-20 minutes for medium rare, turning every 5 minutes or so .
• 6 keep lid closed as much as possible during grilling. remove from grill and let rest for 5-10 minutes. cut roast across grain into 1/4-inch slices.
• 7 brush bread with butter and grill over direct medium heat until lightly toasted, about 1 minute, turning once.
• 8 spread about 1 teaspoons of the sauce on 4 slices of the bread, place a layer of meat on top and then some watercress. top with remaining bread slices.