This grilled roast beef sandwich is so easy that anyone can enjoy it. It starts with a perfectly grilled roast beef and a good sandwich. Everything that we put on afterwards is there to simply make the sandwich even better.
1 of those things is pickled carrot. Cut a few carrots into thin strips and add some vinegar, water, salt and sugar. It’s that simple. Then you just leave it for a few hours to a few days. They only get better.
If you want the carrot to be a bit softer, and therefore less crispy, boil the water and vinegar first and pour the hot liquid into the bowl with the carrot strips.
So this is one kilo of roast beef. We put a little mustard on and then sprinkle a good layer of the dry rub over it. The mustard ensures that the dry rub sticks nicely and at the end, you have a great crust of herbs.
We threw this roast beef on a kettle barbecue with the briquettes on both sides but not under the meat itself. The roast beef is put on the barbecue with a core thermometer. Without a thermometer, you are just guessing how far the meat is.
At 50°C (122F) we remove the roast beef from the barbecue. Then the meat continues to cook for a while so that we eventually arrive at a core temperature of about 55°C (131F). This only happens with the thicker cuts of meat like this roast beef.
Thinner steaks will only cook further with 1 or 2 degrees at most. After preparing many different pieces of meat, you start to get a little feeling for this.
This roast beef is just medium-rare. You can see there are a few inches around the centre that is slightly greyer. If we had pulled the meat off the grill a little earlier, it probably would have been perfect. It remains a delicious piece of meat, though.
You will see a dark pink border around the outside. That is a smoke ring, so even with good briquettes you can get a nice smoke ring and taste it.
This is how a tasty sandwich should be. A few thick slices of meat. Just a little too much sauce and some vegetables. The painter who was working at the neighbour’s house ate one and was very happy with it. We are curious what you think of it.
- 1 kilo of roast beef
- A few rolls
For the pickled carrot
- 500 grams of carrot
- 50ml of water
- 50ml apple cider vinegar
- ½ tsp salt
- ½ tbsp sugar
For the sriracha mayonnaise
- 4 tbsp mayonnaise
- 2 tbsp sriracha
- 1 tbsp honey
For the dry rub
- 2 tsp coarse salt
- 1 tsp paprika powder
- 1 tsp freshly ground black pepper
- 1 tsp onion powder
- 1 tsp garlic granulate
- 1 tsp oregano
- ½ tsp chipotle powder
- Cut the carrots into thin slices and put them in a jar. Mix water and apple cider vinegar in equal proportions and add sugar and salt. Stir this until the sugar and salt have dissolved. Pour this in the jar and let it sit for a few hours to a few days.
- Mix the ingredients for the dry rub. Spread some mustard over the roast beef and then sprinkle an even layer of dry rub over the mustard. Leave this chilled while you prepare the barbecue.
- We are going for an indirect preparation with a kettle temperature of 140 to 150°C (284 to 302F).
- Place the roast beef on the cooler side of the grill and close the lid. We cook the meat to a core temperature of 50°C (122F). Then you let the meat rest for 15 to 20 minutes.
- Meanwhile, you make the sriracha mayonnaise by mixing the ingredients.
- Cut the rolls open. Spread a good dollop of sriracha mayonnaise on the heal. Then 2 slices of roast beef and a few pickled carrots.