Courtesy of BGETeamGreen Member Maciek Zurawski aka Grillin_with_dad
For the chimichurri, combine the parsley, oil, garlic, red wine vinegar, salt, pepper, garlic, crushed red pepper and mix. Add more oil until you achieve your desired consistency.
Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 500°F/260°C.
Season the tri-tip with Classic Steakhouse Seasoning or your favorite beef rub and sear 2 minutes per side, turning 4 times. After the outside develops a nice crust, move the tri-tip to the indirect side of the EGG and cook until the internal temperature is 125°F/51°C for medium-rare. Remove from the EGG and let rest 10-15 minutes before slicing.
While the beef is resting, slice the French bread into 1 inch (3 cm) thick slices, butter one side and grill on the direct side of the EGG for 15-30 seconds, until nicely browned. Remove the toasted bread from the EGG.
Slice the tri-tip against the grain, put a few slices on the toasted bread and top with the fresh chimichurri. Serve and enjoy!
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