The Daily Balance

1: Grill the grassfed tritip steak to your desired doneness.

2: Prepare the chimichurri sauce by mixing parsley, cilantro, garlic, olive oil, red wine vinegar, and salt.

3: Toast the sourdough bread on the grill or in a toaster.

4: Assemble the sandwich with mayo, grilled onions, pepper jack cheese, arugula, and the grilled steak.

5: Drizzle chimichurri sauce over the top and close the sandwich.

6: Serve with the leftover steak for additional meals.