STEAK SANDWICH
• 4 Turano French Rolls
• 1 tablespoon butter
• 1 pound tri-tip (cooked and sliced)
• 8 slices provolone cheese
• ½ cup fresh baby arugula
• 4 to 6 tablespoons smoked paprika aioli
TRI-TIP STEAK
• 1 2-pound tri-tip steak
• 2 tablespoons of your favorite steak rub
• 3 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
SMOKED PAPRIKA AIOLI
• 1 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 heaping teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 3 cloves of garlic, mince

① Combine all the smoked paprika aioli ingredients in a bowl or jar. Cover and refrigerate until ready to use, preferably overnight.
② Rub all sides of the tri-tip with seasoning and drizzle with olive oil and Worcestershire sauce. Cover and marinate in the fridge for at least 4 hours and preferably overnight.
③ Set up your charcoal grill with coals under half the grate (or if you have a gas grill, only turn on half the burners.) Sear tri-tip directly over the fire for 8 minutes, 4 minutes per side.
④ Move tri-tip to the side of the grate without coals and cook indirectly for 20 to 30 minutes, until the internal temperature reaches 130ºF. Transfer to a plate or cutting board and tent with aluminum foil. Let the meat rest for 15 minutes before cutting, then slice against the grain.
⑤ Butter one side of the top half of each French Roll then add 4 ounces sliced tri-tip to the bottom half of each roll. Top steak with 2 slices provolone cheese. Add both (separately, top piece buttered side down) to the side of the grill without coals, and cook for 45 to 90 seconds until cheese is melted and bread has just browned. Remove from grill, add equal amounts arugula to each sandwich, and equal amounts aioli to each top bun. Replace the top bun and serve immediately.