First, let's prep the steak (you can skip this step if you're using leftover tri tip). Trim any excess fat from the tri tip. Seal the trimmed tri tip in a plastic bag with about 4 ounces of Head Country All-Purpose Marinade, plus a cup of beef broth. Marinate the steak in the refrigerator for 2 hours.

While your meat marinates, fire up the grill for two-zone cooking (to create a hot side and cool side). Bring the grill to temp, at 275 degrees F.

After meat marinates, rinse and pat dry with a paper towel. Season with Head Country Championship Seasoning (we like our Original blend here—see ingredients list for a link on where to get yours).

Now it's time to place the meat on the grill. Place the steak on the grill so that it isn't directly over the coals or heat. Cook to an internal temp of 135 degrees F. Next, move the tri tip to the hot side of the grill (directly over the coals or fire) to sear both sides of the steak. Pull the steak off the grill once the internal temp hits 145 degrees F, usually after about 30-40 minutes total cooking time. Allow the steak to rest, tented in foil.

While tri tip is resting, begin to make the sandwich. Brown sourdough slices in butter in a medium-sized skillet over the stove. In a small bowl, mix 1 c. mayonnaise, 2 ounces of Worcestershire sauce, and 1 ounce of lime juice. Mix well. Fry eggs, sunny side up. Chop the cilantro.

Once tri tip has rested and come to temp, use a lightly serrated knife to cut the steak in to slices, cutting against the grain.

Apply mayo spread to a browned sourdough slice, add thin slices of asiago cheese, then thin slices of tri tip. Add chopped cilantro, a fried egg, and top with another browned sourdough slice. Enjoy with your favorite cup of coffee. Perfect for a late breakfast, or for repurposing leftover grilled tri tip on a weekend morning.