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Grilled Steak Sandwiches

One of the most juicy and tender beef cuts, rump or tri-tip steak, isideal for these marvellous grilled sandwiches with whole-grain mustardsauce. It’s a perfect choice for a cottage patio lunch or supper.

One of the most juicy and tender beef cuts, rump or tri-tip steak, is ideal for these marvellous grilled sandwiches with whole-grain mustard sauce. It’s a perfect choice for a cottage patio lunch or supper.


Ingredients
Beef Steak Sandwiches
• 1 tri-tip rump roast, about 750 g (1 1/2 lb) and 4 cm (1 1/2 inches) thick, fat and silver skin removed
• 8 slices sourdough bread, each 1 cm (1/2 inch) thick
• 30 ml (2 tbsp) unsalted butter, softened
• 1 bunch watercress

Paste
• 30 ml (2 tbsp) whole-grain mustard
• 15 ml (1 tbsp) chopped fresh rosemary leaves
• 15 ml (1 tbsp) kosher salt
• 2 cloves garlic, minced
• 5 ml (1 tsp) ground black pepper

Sauce
• 30 ml (2 tbsp) whole-grain mustard
• 30 ml (2 tbsp) mayonnaise
• 15 ml (1 tbsp) extra-virgin olive oil
• 5 ml (1 tsp) red wine vinegar
• 5 ml (1 tsp) kosher salt
• 2 ml (1/2 tsp) black pepper


Preparation
1. In a small bowl, combine paste ingredients. Rub paste all over roast, cover with plastic wrap and refrigerate for 1 hour.

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 (180 to 230 C/350 to 450 F) heat.

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 into 5-mm (1/4-inch) slices.

5. Brush bread with butter and grill over direct medium heat until lightly toasted, about 1 minute, turning once.

6. Spread about 5 ml (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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