Begin by preparing and mixing all the ingredients for the chimichurri marinade. Save a little bit of your chimichurri before adding to the steaks. Next, add your tri-tips to a food safe bag or bowl and cover with the chimichurri. Cover and place in the fridge for at least 4 hours but ideally overnight.

Next day, slice your potatoes into wedges and place in an ice water bath for 30 minutes.

Preheat your Oklahoma Joe's Firecraft Series Barrel Grill to medium high heat (about 350F) for direct grilling.

Put one of your grill grates in the middle of the grill grate post. Pull your potato wedges out of the water and pat dry. Add oil and season with salt, pepper and garlic. Add to the grill to cook for 25-30 minutes, flipping halfway through, until they are fully cooked and tender. Once done, pull off and keep warm.

While the fries are cooking, make a medium high heat fire under the other grill post. Pull your tri-tip out of the marinade and place on the grill. Cook over the medium high heat for 20-30 minutes until it is 120F internal. Make sure to flip every 4-5 minutes to build a nice crust. As the coals die out, lower the grill grates closer to the heat. Once done, pull off and let rest for 10 minutes.

Slice your steaks very thin and against the grain. Add your fries topping with melted butter and parmesan cheese. Serve as is or build and sandwich with toasted ciabatta bread, mayonnaise, sliced steak, melted cheese, leftover chimichurri, pickled red onions, more mayonnaise and the top bun. Serve and enjoy!