Grilled Tri-Tip with Roasted Peppers and Onions Sandwich

The night before roasting rub your beef with your seasoning rub. Place roast in plastic wrap or in a large baggie and place it in the refrigerator.

The next day, about 30 minutes before you are ready to grill your beef, take it out of the refrigerator and let it rest at room temperature. In the meantime, rub some olive oil on your grill grates and set the heat to medium.

Place tri-tip on the grill, and cook over medium heat. After 5 minutes flip the roast. Cook for 15 minutes and flip it. Cook until internal temperature reaches 155 F for medium or 160 F for well done.

Remove it from the grill and place steak on a plate. Let it rest for 5 minutes. Cut steak thinly against the grain.

To prepare the onions and peppers, skewer them on a a metal skewer or if you use a wooden one, soak the skewers in water for 20 minutes. Skewer the vegetables rotating between the colors. Brush with olive oil and salt and pepper, if desired. Place vegetables over low heat on the grill, and rotate every 5 minutes until lightly charred. Serve along side of the steak.

To make sandwich, place peppers, onions and banana peppers on the bottom half of the roll, top with steak and cheese. Place both halves of the roll on a pan and put pan into your oven on broil setting. Cook just until bread starts to turn lightly golden and cheese has softened, about 1-2 minutes. Top with barbecue sauce and the top roll.