This sandwich stacks on the beef and comes dripping with a horseradish-spiked tiger sauce. Slow-cook the meat and then sear it to coax the cut to a juicy, ruby medium-rare.
What You’ll Need
1/4 cup kosher salt
1 tbsp freshly ground pepper
1 tbsp garlic powder
1 tbsp paprika
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground cayenne
1 10 lb top sirloin roast (a.k.a. sirloin tip roast), trimmed of any chunks of hard outer fat and cut in half
16 kaiser rolls, split
2 onions, thinly sliced
1. In a bowl, mix the salt, pepper, garlic powder, paprika, oregano, cumin, and cayenne. Rub this into the meat; wrap in plastic. Refrigerate at least 1 hour (and up to 8).
2. Preheat the grill for indirect grilling, with high-heat and low-heat sides. Make a foil packet of wood chips and place it on the hot side; put the beef on the cooler side. Cover the grill and cook, flipping the beef after 30 minutes, until a meat thermometer inserted into the middle of each piece reads 115°F, about 1 hour.
4. Thinly slice the meat against the grain and pile it onto rolls. Serve with tiger sauce and onions. Makes about 16 sandwiches
On a cutting board, mince a garlic clove and use the side of a chef’s knife to mash it with a pinch of salt until it forms a paste. Put this into a bowl. Then add 1 cup store-bought horseradish, 1 cup mayonnaise, 2 tsp freshly squeezed lemon juice, and 1 tsp each of kosher salt and freshly ground pepper. Whisk everything well to combine. The sauce will keep in the refrigerator for up to 4 days. (Leftover sauce will be great on grilled chicken and roasted potatoes.)