Beef Steak Sandwiches

• 1 (1 1/2 lb) tri-tip roast, 1 1/2 inches thick (about 1 1/2 lb)
• 8 slices sourdough bread, each about 1/2 -inch thick
• 2 tablespoons unsalted butter, softened
• 1 bunch watercress
• 2 tablespoons whole-grain mustard
• 1 tablespoon finely chopped fresh rosemary leaf
• 1 tablespoon kosher salt
• 2 garlic cloves, minced
• 1 teaspoon ground black pepper
• 2 tablespoons whole-grain mustard
• 2 tablespoons mayonnaise
• 1 tablespoon extra virgin olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon kosher salt
• 12 teaspoon ground black pepper

1. In a small bowl, combine paste ingredients.
2. Remove fat and silver skin from roast.
3. Rub paste all over roast, cover with plastic wrap and refrigerate for at least 1 hour.
4. In a small bowl, combine sauce ingredients.
5. Refrigerate until ready to use.
6. Allow roast to stand at room temperature for 15-30 minutes before grilling.
7. Prepare grill for direct and indirect cooking over medium (350-450F) heat.
8. Brush cooking grates clean.
9. Grill roast over direct medium heat until well marked on both sides, 8 to 10 minutes, turning once or twice.
10. Then move roast over indirect medium heat and cook until it reaches your desired doneness.
11. 15-20 minutes for medium rare, turning every 5 minutes or so .
12. Keep lid closed as much as possible during grilling.
13. Remove from grill and let rest for 5-10 minutes.
14. Cut roast across grain into 1/4-inch slices.
15. Brush bread with butter and grill over direct medium heat until lightly toasted, about 1 minute, turning once.
16. Spread about 1 teaspoons of the sauce on 4 slices of the bread, place a layer of meat on top and then some watercress.
17. Top with remaining bread slices.

bread, unsalted butter, watercress, wholegrain mustard, rosemary leaf, kosher salt, garlic, ground black pepper, wholegrain mustard, mayonnaise, extra virgin olive oil, red wine vinegar, kosher salt, ground black pepper

Taken from www.food.com/recipe/beef-steak-sandwiches-434820 (may not work)