Video Transcript

Hi. I'm Clint Cantwell, grow master for Omaha Steaks, and today we're firing up a grilled steak sandwich with blue cheese and grilled onions. We're going to grill up this tri tip, slice it and serve it on a brioche bun with some beautiful grilled vidalia onions and blue cheese crumble. So it doesn't get any better than that. So we've got a pound and a half of tri tip here which is a triangular cut, hence the name from the cow. We're going to brush that on both sides with extra virgin olive oil and then season it with some of our favorite barbeque dry rub seasoning. Grill it up to about 160 degrees internal temperature. We've got our grill going over here. It's nice and searing hot, we'll get this tri tip on, listen to it sizzle. We've got our vidalia onions which we'll throw directly on to the grill grate to get some nice grill marks on them. Our brioche bun, get that nice and toasted. Get the lid on that and let that tri tip cook away for about 20 minutes. All right. So our tri tip has been grilling away for about 20 minutes. The onions are nice and grilled. We're going to go ahead and get this off of the direct heat, let our onions chill out over here. Got a couple of stragglers that tried to escape. We're getting a beautiful crust on this tri tip. That tri tip is looking gorgeous. We're going to slice this up get it on to our brioche bun with some of those blue cheese crumbles and our grilled vidalia onion. So we got our tri tip here, which is a beautiful medium rare in the center. Just going to slice that up. Get it on to our bun, beautiful color on that. One more nice slice off of this. Pile that up with that beautiful sliced tri tip, our grilled vidalia onions and we'll get some blue cheese onions on to that sliced steak steak and grilled onion sandwich. That looks delicious. So that's our grilled tri tip sandwich. We grilled off some vidalia onions, topped it off with some blue cheese crumbles, on a beautiful buttery brioche bun. This thing is looking delicious, I'm ready to dive in. Hopefully you enjoyed the recipe as much as I enjoyed making it. Thanks for joining me.