Ontario Beef Tri-tip:

1. Season generously with your favourite beef rub
2. Let rest 10-15 minutes
3. Grill at 225 degrees until internal temperature of 100-110 degrees (approximately 1 hour)
4. Pull off grill and set to side
5. Turn grill to 400-450 degrees
6. Put beef back on hot grill until it is an internal temperature of 130 degrees (medium rare)
7. Rest beef on cutting board for 10-15 minutes
8. Slice against the grain

Homemade Chimichurri Sauce:

• In a bowl, mix together the following ingredients
• ½ cup chopped Cilantro
• ¼ cup chopped Parsley
• 2 Tablespoons chopped Oregano
• 2 Tablespoons chopped Garlic
• 1 Tablespoon Red Pepper Flakes
• 1 Tablespoon Kosher Salt
• ½ cup Red Wine Vinegar
• ⅓ cup Extra Virgin Olive Oil

Finishing Touches:

1. Melt Slices of Asiago cheese on both sides of a brioche bun.
2. Assemble sandwich with 4 slices of Beef Tri-tip and top with 2 spoonfuls of Chimichurri