TRI-TIP SANDWICHES with HORSERADISH HONEY MUSTARD

STEAK INGREDIENTS

1 ½ LBS Tri-Tip Steak

½ Cup Avocado Oil

1 Cup Coconut Aminos

2 Teaspoons Pink Himalayan Salt

1 Teaspoon Onion Powder

1 Teaspoon Garlic Powder

1 Teaspoon Thyme

1 Teaspoon Rosemary

¼ Cup Balsamic Vinegar

2 Tablespoons Butter

HORSERADISH HONEY MUSTARD INGREDIENTS

½ Cup Avocado Mayo

1 Tablespoon Apple Cider Vinegar

2 Teaspoons Yellow Mustard

1/8 Teaspoon Paprika

2 Tablespoons Honey

1 Teaspoon Coconut Sugar

1 ½ Tablespoon Horseradish

SANDWICH INGREDIENTS

Sliced Sandwich Bread

Swiss Cheese Sliced

Tomatoes Sliced

Red Onion Sliced

Arugula

ASSEMBLY

1. In a medium sized mixing bowl combine the avocado oil, coconut aminos, pink salt, onion powder, garlic powder, thyme, rosemary, and balsamic vinegar. 
2. Mix all of the ingredients well until fully combined, and marinate the steak for at least 24 hours and up to 48.
3. Make the horseradish honey mustard by combining all of the ingredients in a small mixing bowl.  Mix well and chill until ready to serve.   
4. Set the steak out about an hour before you’re ready to start grilling. 
5. Heat the grill to Medium – High heat. 
6. Grill the steak for 5 minutes, flip and grill for another 5. 
7. Move the steak to indirect heat, and continue grilling until the internal temp reaches 130F.
8. Remove the steak from the grill, place the butter on top and let it sit for 10 minutes. 
9. Thinly slice the steak and evenly coat with the melted butter. 
10. Make the sandwiches by topping with the horseradish, cheese, onions, tomatoes, steak, additional horseradish, and arugula. 
11. ENJOY!