It was the tiger sauce topping these beef steak sandwiches that pulled him in and took the rest of us right along with him.
Watching cooking shows on weekend mornings is how my husband and I ease into the reality that in a wink of an eye we’ll be smack dab in the middle of Monday. Oh, how we rue the day (fist shake at the sky).
It’s also the way we figure out what’s looking good on the Casa de Larsen menu for the week and usually my husband decides on at least a few of the recipes because we share time in the kitchen. See, I don’t always have to be in charge.
We get our fair share of episodes on Food Network, but you simply can’t forget about good old PBS and some of the long-loved cooking shows that have outlived many an episode’s kitchen timer like those featuring the 80-year-old Jacque Pepin and Lidia Bastianich and yes, even the doyenne herself, Martha Stewart.
If you’re any sort of food lover in the kitchen you’ve likely run across America’s Test Kitchen and Cook’s Country on PBS. What a set up these guys have in their sweet countrified-porch-wrapped kitchen that makes you feel right at home so pull up a chair.
They do the testing. Lots of it. They work the recipes until they discover the secret to it’s success. And only then do they share it in all it’s glory. And Christopher Kimball…in his trademark bow tie. If you have a thing for a guy in a bow tie, this is your man.
These Sirloin Steak Sandwiches were a featured player a few weeks ago. They called them Baltimore Pit Beef Sandwiches. We simply called them delicious.
The Cook’s Country crew informed us that Baltimore is well known for it’s beef, and while I don’t think I’ve ever actually met anyone from Baltimore (hello? are you out there? say hey if you are!) this meat with it’s medium rare pinkness and crusty outsides was heaven on a bun.
My husband is a pretty dang good wielder with the knife and did a fine job of shaving the meat once it was cooked. Slice it thinly my man so I can sneak in and pick at the pieces that are simply too thin to grace a sandwich. As if.
What I probably the love most about any beef, steak, prime rib or the like is a big old smattering of horseradish sauce. The horsey sauce makes this sandwich like an Arby’s roast beef on steroids. And with crunchy sweet onions and our addition of bread and butter pickles, every bite is better than the next.
About the recipe:
I think these steak sandwiches would be fantastic for a tailgate because they could be grilled right there in the parking lot while watching all the whacky fans walk by. They’ll be so jealous. Or even for just propping up in front of the TV in your favorite worn out armchair to cheer the San Francisco 49ers on to victory. Because that is your team, right? RIGHT?
The sirloin steak is rubbed down with a seasoning mix of salts and spices and placed in the refrigerator for several hours to work into the meat. Plan your timeline accordingly.
Cook’s Country suggests cooking the meat indirectly on the grill on a piece of aluminum foil that is folded to create a wall, separating it from the high heat and then once it comes to temperature to give it a quick sear to seal in the juices and char the exterior. We started off the recipe this way but after about 40 minutes and the steak had yet to get anywhere in the realm of the final temperature, we pulled off the aluminum foil and put it directly onto the grates. My man then made sure to turn the sirloin roast often, every 10-15 minutes, so it had an even sear. It turned out just fine this way.
Once you’ve pulled the roast from the grill, cover it with aluminum foil and allow it to rest for 20 minutes. Then slice it super thin so you can pile it high on a fresh bun. And the tiger aka horseradish sauce should be added liberally. Seriously, it makes the sandwich.
If you have leftover meat, there are plenty of ways to use it in new recipes since it doesn’t have any heavy sauces or flavorings that might not convert to another dish. We added sliced onions, green pepper and mushrooms to the leftover shaved meat, made some au jus and had the best French dip sandwiches. Or use the meat in enchiladas or make a Korean beef bowl with Asian style veggies and brown rice.
Or like my man, make a simple roast beef sandwich topped with fresh veggies in between two slices of soft, white bread for lunch with a healthy side of potato chips.
Sirloin Steak Sandwiches with Horseradish Sauce
Ingredients
For the Sirloin Steaks
- 4 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper
- 3-4 pound sirloin beef roast
- 8-10 kaiser buns or other soft white bun
- Sliced sweet onions
- Bread and butter pickles
For the Horseradish Sauce (Tiger Sauce)
- ½ cup fresh ground horseradish
- ½ cup mayonnaise
- 1 clove garlic , minced or pressed
- ½ lemon . juiced
- pinch of cayenne
- kosher salt and freshly ground black pepper
Instructions
- 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.
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*20, sorry, typo, unfortunately, still overdone
This was terrible advice to cover for 29 minutes after taking off the grill at 140d. By the time it had tested it was well done throughout. Waste of $50 worth of meat. Bummer.
Going to give this a try tomorrow. I am putting mine overnight in a brine solution like I do my smoked meats. Seems to make the meat more tender.
I just have a small charcoal grill, can i just get it hot and out the roast in a foil pain after searing?
Thanks for the great recipe and ideas!!
I just made this sirloin for my ranch crew and it came out AMAZING! the flavor is incredible. The only thing I did was make a baste of olive oil and garlic paste and every time I flipped the sirloin I basted it to keep that beautiful sheen. I ate the steak with just pickles and onions and a chipotle ranch with handout fries! Righteous!
From Baltimore. We are known for pit beef barbecue. So this is in the Bmore style. I will be giving this a try. Looks yummy.
I’m making this at the fire station again Monday, 7/6. The last time I made it the only complaint I got was the roast I used was too small. I have a guy from Baltimore that said it was the best sandwich he ever had and he grew up eating Pit Beef in Baltimore. I added sour cream to the Tiger Sauce. It was the bomb…
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Do you know the brand of horseradish sauce America’s Test Kitchen recommends? Thanks
How many sandwiches would you say this makes?
I want to prepare it for around 20 people and am trying to decide how much beef to get!
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This sandwich looks phenomenal! Definitely need to make these soon.
-Jamie
This is my kind of sandwich – so awesome!
This is what all steak sandwiches should look like. Piled high, medium rare. Yes.
Oh man.. This is my kind of sandwich!
This sandwich sounds nothing short of fantastic! Beef is not normally on the menu at our house, but I think I am going to have to make an exception for this. Also: horseradish! SO good.
My husband and I live in an apartment so we don’t have access to a grill…but we have a beef roast in the freezer and my husband LOVES horseradish. So I am hoping you can give me a suggestion of maybe how I could pull of this amazing looking meat in my oven?? Thanks!
I would suggest you do all of the same steps with the rub, allow it to sit in the refrigerator overnight etc. Preheat your oven to 350 degrees then sear your meat in a large dutch oven with a little olive oil over medium-high heat, turning it so all sides get browned. It might get smoky so get your vent going. Bake the meat in the oven for 45 minutes and check the temperature until it comes to 145 degrees. It may take another 15 minutes or more depending on your oven and the thickness of the roast. Allow to rest and slice away! Let me know how it goes!
Thanks! Hopefully I will get brave soon and dig clear to the bottom of the chest freezer where the roast is! :P
I’m late to the convo but trying this method tonight. Then making the sandwiches for a luncheon tomorrow I’m catering. Yeah…. I serving something from a recipe I’ve never made before. But I have faith! It sounds amazing.
I made this in the oven a couple days ago and followed the recommendation from the Saveur website for time and temperature. First I seared it on top of the stove then roasted in a 200 degree oven for 3 hours. This was absolutely the best roast ever. I followed your seasoning and marinating instructions to the letter, Heidi, and OMG, it was amazing! We made the sandwiches exactly as suggested with the horseradish sauce, sliced onion and pickles. This sandwich is better than anything you could get in a restaurant. Thank you so much for such an awesome recipe!
Here’s the link for the oven roasting instructions. I had a 3-1/2 lb. roast and had it in the oven for exactly 3 hours.
http://www.saveur.com/article/Kitchen/Perfect-Roast-Beef
Hi Lynne! Wow, I am so glad you came back around and commented about how much you enjoyed it. And thanks for the link on the roasting instructions. The more info always the better!
I can totally relate to tuning in to good ‘ole PBS on the weekend with my hubby! They have some fantastic cooking shows on there! I think I’m going to have to make these as a surprise for my hubby and then be the best wife ever for having done so :) These sandwiches are making me drool on my keyboard, not attractive lol
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I live in Virginia but every time I head up to Baltimore I have to get some pit beef. So good. Here is a good run down on what exactly it is: http://www.nytimes.com/2000/06/28/dining/how-to-say-barbecue-in-baltimore.html
Shouted “AMEN!” at the first photo of this in my inbox! Pinning now and will be making this soon! #PraiseHim
This looks delicious and mouthwatering! I have to admit though, I wonder why they called them Baltimore Pit Beef? I’m from Maryland and haven’t heard of anything like that!
Google: Chaps Pit Beef. I believe they are located on Pulaski Highway in Baltimore. The best pit beef anywhere. I’ve made these at the fire station and there’s never any disappointment.
Tiger sauce! Fun, because I enjoyed such a lovely Peruvian dinner last night and they call the marinade for ceviche “tiger milk”. Tiger must means delicious, is what I think now;)
These steak sandwiches look like a perfect comforting laid-back meal for the weekend. Planning them now!