Grilled Tri

Place the marinated tri-tip on a preheated grill over medium-high heat.

On a plate, drizzle the sliced red and sweet onions with extra virgin olive oil and season with salt and pepper.

Place the seasoned onion slices on the grill alongside the tri-tip.

Grill the onions, flipping once, until charred and tender. Remove from the grill and place in a bowl.

Continue grilling the tri-tip, flipping occasionally, until cooked to your desired doneness.

Slice the loaf of bread in half lengthwise.

Remove the cooked tri-tip from the grill and let it rest.

Hollow out the soft interior from the top half of the bread.

Drizzle the inside of both bread halves with extra virgin olive oil.

Place both halves of the bread on the grill, cut-side down, to toast until golden and crispy.

Thinly slice the rested tri-tip against the grain.

Remove the toasted bread from the grill. Spread mayonnaise evenly over the bottom half.

Layer the sliced tri-tip over the mayonnaise.

Top the tri-tip with the grilled onions.

Add a generous layer of fresh arugula.

Drizzle the arugula with lemon-infused olive oil and season with more salt and pepper.

Place the top half of the bread on the sandwich, press down gently, and slice into individual portions to serve.