Ingredients:

• 2 lbs Tri-Tip
• 2 tbsp Jack Daniels® Steak Seasoning
• 1 Cup Mayo
• 1/4 Cup Horseradish
• 1/8th lemon
• 3 cloves garlic
• 2-3 Cups Arugula
• 4-6 buns Kaiser buns
• 2 sprigs Rosemary
• 4-6 slices Havarti cheese slices
• 2 tsp Balsamic vinegar
  

preparation: 

1. Preheat grill to 225 degrees with Cowboy Oak & Hickory Hardwood Lump Charcoal over indirect heat.
2. Season tri-tip.
3. Place on grill and add Cowboy Hickory Wood Chunks, smoking meat until internal temp of meat reaches 120 degrees.
4. In a large cast iron skillet with avocado oil, sear tri tip over high heat for a minute on each side.
5. Remove and rest 10-15 minutes before slicing.
6. Also remove cast iron skillet from heat.
7. While tri tip is resting, slice Kaiser bun in half and place face down on the skillet until toasted.
8. In a small bowl, mix Mayo, horseradish, lemon juice, garlic, and balsamic vinegar. Spread on the insides of the bun.
9. Slice tri tip and place slices on one half of the bun.
10. Place Havarti slice on top, melt with food torch. Place arugula on other bun and put sandwich together.