Sirloin Steak Sandwiches with Horseradish Sauce

Sirloin Steak Sandwiches with Horseradish Sauce requires approximately 45 minutes from start to finish. One portion of this dish contains about 46g of protein, 20g of fat, and a total of 605 calories. This recipe serves 8 and costs $2.48 per serving. This recipe is liked by 290 foodies and cooks. It works well as an affordable main course. It is brought to you by Foodie Crush. It will be a hit at your valentin day event. If you have sweet onions, juice of lemon, mayonnaise, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. Overall, this recipe earns a great spoonacular score of 92%. Similar recipes include French Dip Steak Sandwiches with Horseradish Sauce, Sirloin Steak Sandwiches, and Quick Braised Sirloin With Horseradish Sauce.

Servings: 8

 

Ingredients:

3-4 pound sirloin beef roast

2 teaspoons freshly ground black pepper

Bread and butter pickles

pinch of cayenne

1/2 teaspoon cayenne pepper

1 clove garlic, minced or pressed

1 teaspoon garlic powder

1/2 lemon, juiced

4 teaspoons kosher salt

kosher salt and freshly ground black pepper

1/2 cup mayonnaise

1 teaspoon oregano

2 teaspoons paprika

8-10 kaiser buns or other soft white bun

Sliced sweet onions

1/2 cup fresh ground horseradish

Equipment:

aluminum foil

plastic wrap

grill

bowl

Cooking instruction summary:

Mis the kosher salt, paprika, pepper, garlic powder, oregano and cayenne pepper in a small bowl. Trim the fat cap off of the roast and cut it in half. Rub each of the halves with half of the seasoning mixture, massaging it into each side of the roast. Wrap with plastic wrap and refrigerate for 1-24 hours. Preheat the grill on high for about 10 minutes.Rub the roast with the remaining seasoning mix. Sear the roast on all sides. Turn off one side of the grill and place the roast on the side that the burners are off so the roast will cook over indirect heat. Turn every 10-15 minutes or so. Cook the sirloin roast for about 1 hour or until the internal temperature measures 140 degrees or medium rare. Cover with aluminum foil and rest for 20 minutes. Slice the beef very thinly. Slather both sides of the buns with the tiger/horseradish sauce, top with sliced beef, sliced onions and pickles. Serve warm or at room temperature.

 

Step by step:


1. Mis the kosher salt, paprika, pepper, garlic powder, oregano and cayenne pepper in a small bowl. Trim the fat cap off of the roast and cut it in half. Rub each of the halves with half of the seasoning mixture, massaging it into each side of the roast. Wrap with plastic wrap and refrigerate for 1-24 hours. Preheat the grill on high for about 10 minutes.Rub the roast with the remaining seasoning mix. Sear the roast on all sides. Turn off one side of the grill and place the roast on the side that the burners are off so the roast will cook over indirect heat. Turn every 10-15 minutes or so. Cook the sirloin roast for about 1 hour or until the internal temperature measures 140 degrees or medium rare. Cover with aluminum foil and rest for 20 minutes. Slice the beef very thinly. Slather both sides of the buns with the tiger/horseradish sauce, top with sliced beef, sliced onions and pickles.

2. Serve warm or at room temperature.


Nutrition Information:

Quickview
612k Calories
46g Protein
19g Total Fat
60g Carbs
28% Health Score
Limit These
Calories
612k
31%

Fat
19g
30%

  Saturated Fat
3g
24%

Carbohydrates
60g
20%

  Sugar
15g
17%

Cholesterol
99mg
33%

Sodium
2057mg
89%

Get Enough Of These
Protein
46g
93%

Iron
15mg
86%

Selenium
58µg
84%

Vitamin B6
1mg
67%

Vitamin B3
12mg
64%

Zinc
7mg
52%

Phosphorus
441mg
44%

Vitamin B12
2µg
36%

Manganese
0.59mg
29%

Vitamin K
29µg
28%

Potassium
872mg
25%

Vitamin B1
0.35mg
23%

Folate
89µg
22%

Vitamin B2
0.35mg
21%

Fiber
4g
18%

Magnesium
72mg
18%

Copper
0.32mg
16%

Vitamin B5
1mg
15%

Vitamin C
11mg
14%

Calcium
127mg
13%

Vitamin E
1mg
8%

Vitamin A
322IU
6%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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