Grilled Steak Sandwiches with Whole-Grain Mustard Sauce

Grilled Steak Sandwiches with Whole-Grain Mustard Sauce

You’ll want to make sure you choose a juicy and tender cut of beef for these delectable sandwiches with whole-grain mustard sauce. The beef is subtly flavoured by a rosemary-mustard marinade that highlights a sandwich which is simple yet delicious.

Whole-Grain Mustard Sauce


Grilled Steak Sandwiches

Adapted from Metro News


1 1/2 pounds tender beef such as tri-tip rump roast (approx 1 1/2 inches thick)
8 slices sourdough bread, each 1 cm thick
1 bunch watercress

2 tbsp whole-grain mustard
1 tbsp chopped fresh rosemary leaves
1 tbsp kosher salt
2 cloves garlic, minced
1 tsp ground black pepper

2 tbsp whole-grain mustard
2 tbsp mayonnaise
1 tbsp extra-virgin olive oil
1 tsp red wine vinegar
1 tsp kosher salt
1/2 tsp black pepper


  1. In a small bowl, combine paste ingredients. Rub paste all over roast, cover with plastic wrap and refrigerate for 1 hour or overnight.
  2. In a small bowl, combine sauce ingredients. Refrigerate until ready to use. Allow roast to stand at room temperature for 15 to 30 minutes before grilling.
  3. Prepare grill for direct and indirect cooking over Medium heat (400 F).
  4. Brush cooking grates clean. Grill roast over direct medium heat until well marked on both sides, 8 to 10 minutes, turning once or twice. Then move roast over indirect medium heat and cook until it reaches your desired doneness, 15 to 20 minutes for medium rare, turning every 5 minutes or so. Keep lid closed as much as possible during grilling. Remove from grill and let rest for 5 to 10 minutes. Cut roast across grain into1/4-inch slices.
  5. Spread about 1 tsp of the sauce on 4 slices of the bread, place a layer of meat on top and then some watercress. Top with remaining bread.

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