1 tablespoon Salt, pepper, garlic blend or 1 teaspoon of each
1 stick of butter
1 garlic clove
Fresh chives (optional garnish)
Instructions
Season tri tip steak with salt, pepper and garlic powder blend, then grill until the internal temperature of the steak reach 130°F for medium rare. Rest for 10-15 minutes and cut thin slices across the grain.
Make the creamy horseradish sauce by combining all of the ingredients together.
Melt 1 stick of butter and combine with 1 minced garlic clove. Then slice french bread into 1/2 inch pieces. Brush the garlic butter on each piece of bread.
Place bread onto a large baking sheet and into the oven at 350°F to toast for 5-10 minutes until golden brown.
Place 1 slice of steak onto a piece of toasted bread with a dollop of horseradish and a drizzle of balsamic glaze. Can top with fresh chives if desired.
