Season tri-tip with salt and black pepper
Hard sear the tri-tip in a hot pan
Finish tri-tip in oven at 350° until desired temperature
Rest the tri-tip
Slice tri-tip against the grain
Combine parsley, shallot, garlic, hungarian wax pepper, vinegar, olive oil, salt, pepper, lemon juice, and lemon zest to make chimichurri
Mix mayo, sour cream, grated garlic, prepared horseradish, and salt to make horseradish aioli
Cut russet potatoes into fries
Cook parmesan fries and season with salt, parsley, and parmesan
Assemble sandwich on flat French loaf with sliced tri-tip, chimichurri, and horseradish aioli
Serve with parmesan fries
