Roast Beef & Salad Sandwich Recipe
Beef and salad sandwich consisting of deli roast beef slices, tomato, cucumber, salad cress with mustard and a horseradish mayonnaise dressing in a soft white farmhouse bread.
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Sirloin Steak Sandwich with Horseradish Mayo
This sandwich will get you some compliments and take you less than 30 minutes to make. Slice the sirloin steak very thin for a more tender bite and top with plenty of horseradish mayo. Add some fresh arugula and toast the ciabatta buns for a little crunch.
Full recipe here:
Tri Tip Sandwich With Horseradish Sauce Recipe
How to cook a tri tip How to make a horseradish sauce recipe
Now here is a Po' Boy that is pure money! One bite of this and you will know exactly what I mean!
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Ingredients
French bread 4 Small (Each 6 inch Lng)
Olive oil 6 Tablespoon
FOR SAUCE
Mayonnaise 1⁄2 Cup (8 tbs) (Duke's)
Prepared horseradish 1⁄2 Cup (8 tbs)
Sour cream 1⁄2 Cup (8 tbs)
Ground horseradish 1 Tablespoon
Lemon juice 1 Teaspoon
Kosher salt 1⁄2 Teaspoon
Freshly ground black pepper To Taste
Minced garlic 1⁄2 Teaspoon
FOR JUS
Garlic 2 Clove (10 gm), roughly chopped
Shallots 2 , roughly sliced
Extra virgin olive oil 2 Tablespoon
All purpose flour 1 Tablespoon
Brandy 1⁄4 Cup (4 tbs)
Demi glaze 1⁄4 Cup (4 tbs)
Low sodium beef broth 3 Cup (48 tbs)
Worcestershire sauce 1 Tablespoon
Kosher salt To Taste
Unsalted butter 1 Tablespoon, cold, straight from the refrigerator
FOR TRI TIP
Tri tip steak 3 Pound
Kosher salt To Taste
Cracked black pepper To Taste
Cayenne pepper 2 Tablespoon
Garlic powder 2 Tablespoon
Directions
GETTING READY
1. Prepare sauce by mixing together mayonnaise, prepared horseradish, ground horseradish, sour cream, lemon juice, kosher salt, freshly ground black pepper and minced garlic together. Keep the horseradish sauce in the refrigerator to chill.
2. Prepare the grill for cooking the steak.
MAKING
3. Heat extra virgin olive oil in a sauce pan, saute garlic and onions until the onios start to caramelize, roughly about 7-8 minutes.
4. Add all purpose flour and blend it well. Pour in some good brandy and deglaze the pot with it. Add demi glaze and mix it in. Drop in low sodium beef broth. Simmer the jus well and finally add worcestershire sauce to the jus.
5. Season with kosher salt and then strain the jus. Discard the solids and bring the jus back to heat. Drop in butter and cook until it is well dissolved and leaves a sheen. Set it aside.
6. Season the tri tip with kosher salt, cracked black pepper and cayenne pepper all over. Spread garlic powder evenly over the steak.
7. Place the steak over indirect heat on the grill.
8. Insert the probes and cook until the meat comes to an internal temperature of about 130 F. Flip the steak somewhere midway.
9. Pull the steak when the internal temperature comes upto 130 F. Place it on a foil and wrap it up. Let it rest for sometime, and let the internal temperature rise.
10. Place some grill grates over the grill. Put the steaks over the grates when the internal meat temperature reaches upto 140 F.
11. Sear the steaks on both sides and set them aside.
12. Rub olive oil over french bread and toast them on the grill.
ASSEMBLING
13. Spread some sauce over top and bottom of french bread. Dip the meat in the jus and place it on the bottom half of the french bread. Cover with crusty french bread top.
SERVING
14. Arrange Po Boys on a platter and serve.
Things You Will Need
Aluminium foil
Grill grates
Recipe Summary
Difficulty Level: Medium
Dish: Sandwich, Beef Steak
Servings: 4
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Beef & Cheesey Horseradish Sandwich Recipe
Cheesey beef and horseradish sandwich made with roast beef slices, mature Cheddar cheese and lettuce in a farmhouse wholemeal bread.
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Ninja Foodi Grill - ROAST BEEF-Sandwich- Horseradish Sauce, Arugula and spinach on a Ciabatta Roll!
We start by making a roast beef in the Ninja Foodi Grill using the MEATER thermometer. If you already know how to cook a roast in the Ninja Foodi Grill watch the beginning of the video on how to make the horseradish sauce then you can skip ahead to 13:21 in the video on how to construct this amazing sandwich.
I apologize for the audio-not sure what happened. tried to adjust and fix the audio. Sorry. As you all know I'm not the most techie person :)
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CREAMY HORSRADISH SAUCE
1/2 cup mayo
1/2 cup sour cream
1 Tbsp Dijon mustard
1 tsp rice wine. vinegar
1/2 tsp kosher salt
1/2 tsp. black pepper
1-4 Tbsp horseradish
Whisk together and place in frig for at least 2 hours.
WET RUB
2-3 Tbsp olive oil
2 tsp Dijon mustard
2 tsp dried rosemary
1/2 tsp kosher salt
1/2 tsp black pepper
Whisk all together.
Remove roast from frig 20-30 minutes prior to roasting-I then sprinkle kosher salt and black pepper on all sides of roast then rub in wet rub(mixture. above)
Preheat the NFGrill Roast setting 350F When done preheating place roast in fat side. up. After 25 minutes turn roast over and cook for 10 minutes then turn roast back over. and cook until done.(this is for rare). When done remove and let rest for 15-20 minutes. Then using a very sharp knife-slice roast as this as possible.
TO CONTRUCT SANDWICH
Slice ciabatta bun in half, spoon on horseradish sauce place spinach and arugula on bottom then top with roast beef. Salt and pepper the roast beef then place the ciabatta top on and enjoy!
*you can warm ciabatta roll up if desired.
This Baltimore BBQ Sandwich Will Fix You | Cooking The States (Maryland)
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“Pit Beef” sounds like the name of the villain from an 80’s kick-boxing movie, but it’s actually the name of a really dank sandwich from Baltimore, Maryland. Baltimore is home to one of the more unique styles of BBQ, one that’s just about as bare bones as it gets... no Post Oak, no Hickory, just good ol’ lump charcoal, open pits and controlled heat.
In Baltimore BBQ is different. Here you won’t find racks of ribs basted in sauce or perfectly trimmed briskets smoked to perfection, no no. In Baltimore Bottom Round is king, specifically the bottom round “flat” as it’s called. The flats are lightly trimmed before getting a treatment of direct heat until evenly charred. The fat cap is then removed as the meat comes to a rare temperature (110-115F, 43-46c) then the bare side is charred again. Be sure to slice across the grain of the muscle to help manually tenderize this thing. I like it rare, but feel free to throw it back on the grill to take it to a higher temp and/or give it some extra smoke flavor.
I was fortunate enough to travel to Baltimore this summer to try a pit beef sandwich from Chap’s BBQ outside the city. This recipe is directly inspired by that experience. Let me know if you have any questions and I hope you dig! ???????? Adam
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TIMESTAMPS:
Pit Beef 101 (0:00)
Prepping The Beef (1:29)
Grill Time (2:46)
Slicing The Beef (4:27)
Tiger Sauce (Horseradish Sauce) (6:05)
Let's Talk Bread (7:05)
Building The Sandwich (7:15)
Taste Test (7:44)
Final Thoughts (8:23)
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#BBQ #Recipe #Sandwich #Barbecue #PitBeef #Food #Cooking #Recipe #Maryland #Grill #OmnivorousAdam