Ingredients with Measurements:
- 1 lb beef sirloin
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 4 weck rolls
- 1/4 cup horseradish sauce
- 1/4 cup melted butter
- 1 tbsp coarse salt
Special equipment needed:
- Grill
- Meat thermometer
Step-by-step instructions:
1. Preheat grill to high heat.
2. Season the beef sirloin with salt, black pepper, and garlic powder.
3. Grill the beef sirloin for 6-8 minutes per side or until the internal temperature reaches 135°F for medium-rare.
4. Remove the beef sirloin from the grill and let it rest for 5 minutes before slicing thinly.
5. Cut the weck rolls in half and brush the insides with melted butter.
6. Toast the weck rolls on the grill until lightly browned.
7. Spread horseradish sauce on the bottom half of the weck rolls.
8. Top with sliced beef sirloin and sprinkle with coarse salt.
9. Cover with the top half of the weck rolls.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Grill temperature: High heat
Internal temperature of beef sirloin: 135°F for medium-rare
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 32g
Protein: 35g
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or ribeye steak.
- Horseradish sauce can be substituted with Dijon mustard or mayonnaise.
Variations:
- Add caramelized onions or sautéed mushrooms on top of the beef sirloin.
- Use different types of rolls such as ciabatta or sourdough.
- Add cheese such as provolone or cheddar.
Tips and tricks:
- Let the beef sirloin rest before slicing to prevent the juices from running out.
- Use a meat thermometer to ensure the beef sirloin is cooked to the desired temperature.
- Brush the weck rolls with melted butter to prevent them from sticking to the grill.
Storage instructions:
Leftover grilled beef on weck can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the grilled beef on weck in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the grilled beef on weck on a wooden cutting board or a platter with a side of pickles and potato chips.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with a side of coleslaw or potato salad.
Troubleshooting advice:
- If the beef sirloin is overcooked, it will be tough and dry. Make sure to use a meat thermometer to prevent overcooking.
- If the weck rolls are too hard, brush them with melted butter and toast them on the grill for a few more minutes.
Food safety advice:
Make sure to cook the beef sirloin to the appropriate internal temperature to prevent foodborne illness.
Food history:
Grilled beef on weck is a classic sandwich from Buffalo, New York. It is traditionally made with roast beef on a kummelweck roll, which is a roll topped with coarse salt and caraway seeds.
Flavor profiles:
The grilled beef on weck has a savory and salty flavor with a hint of horseradish.
Serving suggestions:
Serve the grilled beef on weck with a side of pickles and potato chips for a classic Buffalo-style meal.
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Region: American