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.
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Grilled Steak Sandwiches
Adapted from Metro News
Ingredients
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
Marinade:
2 tbsp whole-grain mustard
1 tbsp chopped fresh rosemary leaves
1 tbsp kosher salt
2 cloves garlic, minced
1 tsp ground black pepper
Sauce:
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
Preparation
- In a small bowl, combine paste ingredients. Rub paste all over roast, cover with plastic wrap and refrigerate for 1 hour or overnight.
- 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.
- Prepare grill for direct and indirect cooking over Medium heat (400 F).
- 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.
- 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.
Filed under: Recipe on January 28th, 2011
