Garlicky beef paired with horseradish mustard makes an excellent sandwich. Prepare the beef a day ahead and assemble the sandwiches just before you go.
- Portion size 8 servings
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.
In bowl, whisk together mayonnaise, mustard, horseradish and pepper. Spread on cut sides of rolls. Sandwich beef and sprouts in rolls.
Nutritional facts <b>PER SERVING</b> about
- Sodium 625 mg
- Protein 29 g
- Calories 389.0
- Total fat 15 g
- Cholesterol 45 mg
- Total carbohydrate 3g sat. fat) 35 g
- Iron 26.0
- Folate 30.0
- Calcium 7.0
- Vitamin C 2.0