Roasted Balsamic Garlic Beef on a Bun
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| PER SERVING about | - |
| cal | 389 |
| pro | 29 g |
| total fat | 15 g |
| carb | 3 sat. |
| fibre | 4 g |
| chol | 45 mg |
| sodium | 625 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 26 |
| vit C | 2 |
| folate | 30 |
- Portion size: 8
Garlicky beef paired with horseradish mustard makes an excellent sandwich. Prepare the beef a day ahead and assemble the sandwiches just before you go.
Ingredients
- 2 lb 2lbeye of round oven roasteye of round oven roasts
- 4 4garlic clovegarlic cloves, slivered
- 1 tbsp 1tbspbalsamic vinegar
- 1 tbsp 1tbspolive oil
- 2 tsp 2tspsoy sauce
- 2 tsp 2tspgrainy mustard
- 1/4 tsp 1/4tsppepper
- 8 8panini bunpanini buns or dinner rolls, halved
- 2 cups 2cupsalfalfa sprouts Horseradish Mustard:
- 1/2 cup 1/2cuplight mayonnaise
- 2 tbsp 2tbspDijon mustard or grainy mustard
- 1 tbsp 1tbspprepared horseradish
- 1 pinch 1pinchpepper
Preparation
With tip of knife, make slits all over roast; insert garlic slivers into slits. Pour enough water into bottom of roasting pan to come 1/2 inch (I cm) up side; place roast on rack in pan. In small bowl, whisk together vinegar, oil, soy sauce, mustard and pepper; brush all over roast.
Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast for 40 minutes or until meat thermometer registers 140°F (60°C) for rare, 150°F (65°C) for medium-rare, or until desired doneness. Refrigerate until cold. (Make-ahead. Wrap; refrigeratefor up to 24 hours.) Slice thinly.
Horseradish Mustard:
In bowl, whisk together mayonnaise, mustard, horseradish and pepper. Spread on cut sides of rolls. Sandwich beef and sprouts in rolls.
Additional information :
Variation
Barbecued Balsamic Garlic Beef on a Bun: Heat 1 burner of 2-burner barbecue, or 2 outside burners of 3-burner barbecue, to medium (250 to 300°F/120 to 150°C). Place roast on greased grill over unlit burner. Close lid and cook, turning once and adjusting heat if necessary to maintain temperature, for 2 hours or until meat thermometer inserted in centre registers 140°F (60°C) for rare, 150°F (65°C) for medium-rare, or until desired doneness.
