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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Treat your hungry gang to grilled steak sandwiches with whole-grain mustard sauce. 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 with a tossed summer salad. Ingredients:
1 (1 1/2 lb) tri-tip roast, 1 1/2 inches thick (about 1 1/2 lb) |
8 slices sourdough bread, each about 1/2 -inch thick |
2 tablespoons unsalted butter, softened |
1 bunch watercress |
2 tablespoons whole-grain mustard |
1 tablespoon finely chopped fresh rosemary leaf |
1 tablespoon kosher salt |
2 garlic cloves, minced |
1 teaspoon ground black pepper |
2 tablespoons whole-grain mustard |
2 tablespoons mayonnaise |
1 tablespoon extra virgin olive oil |
1 teaspoon red wine vinegar |
1 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
Directions:
1. In a small bowl, combine paste ingredients. Remove fat and silver skin from roast. Rub paste all over roast, cover with plastic wrap and refrigerate for at least 1 hour.
2. In a small bowl, combine sauce ingredients. Refrigerate until ready to use. Allow roast to stand at room temperature for 15-30 minutes before grilling.
3. Prepare grill for direct and indirect cooking over medium (350-450F) 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.
5. Then move roast over indirect medium heat and cook until it reaches your desired doneness. 15-20 minutes for medium rare, turning every 5 minutes or so .
6. Keep lid closed as much as possible during grilling. Remove from grill and let rest for 5-10 minutes. Cut roast across grain into 1/4-inch slices.
7. Brush bread with butter and grill over direct medium heat until lightly toasted, about 1 minute, turning once.
8. Spread about 1 teaspoons of the sauce on 4 slices of the bread, place a layer of meat on top and then some watercress. Top with remaining bread slices.
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