Cooking
Instructions

1. In a blender or food processor, blend all marinade ingredients.
2. Place Tri-Tip in a bowl and pat dry. Add marinade and cover with plastic wrap. Refrigerate for 1-2 hours.
3. Heat grill to medium low and place marinated Tri-Tip on the grill. Turn Tri-Tip every 5-7 minutes until internal temperature reaches 125°F-130°F. Approximately 25-30 minutes. Remove from grill and cover with foil.*
4. While meat is grilling, prepare Herb Aioli by mixing mayonnaise, fresh tarragon and lemon juice in a bowl. Reserve.
5. Slice Ciabatta breads horizontally and place, cut side down, on the grill until slightly toasted.
6. Slice Tri-Tip in thin slices across the grain and assemble sandwiches.
7. To assemble sandwich: Spread Herb Aioli on both sides of bread. Arrange meat slices evenly on bottom half, top with arugula, tomato, onion and second half of the bread.
8. Reserve leftover meat in the refrigerator and use for additional sandwiches.
   *USDA recommends cooking beef to a minimum internal temperature of 145°F .