Barcelona Beef Sandwiches

Barcelona Roast Beef

Enjoy this delicious roast beef as sandwiches or serve as roast beef dinner buffet with a variety of side salads.

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Barcelona Beef Sandwiches

Yields10 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

 1 medium orange
 ¼ cup (50 mL) minced onion
 ¼ cup (50 mL) cider vinegar
 1 tsp (5 mL) chopped garlic
 1 tsp (5 mL) crushed dried rosemary
 ½ tsp (2 mL) EACH salt and pepper
 ½ tsp (2 mL) ground cumin
 2 ½ lb (1.13 kg) Boneless Top Sirloin, Inside Round or Rib Rotisserie/Oven Roast
 ⅓ cup (75 mL) mayonnaise

1

Combine grated zest and juice of 1 orange, onion, vinegar, garlic, rosemary, salt, pepper and ground cumin in large sealable freezer bag. Remove 1/4 cup (50 mL) of the marinade and set aside. Pierce roast all over with fork and add to bag; seal and refrigerate for 30 minutes or up to 8 hours.

2

Prepare barbecue: Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat grill to medium-high 400°F (200°C). Remove roast from marinade; discard used marinade. Pat roast dry with paper towel and season all over. TO COOK WITH ROTISSERIE: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. TO COOK WITHOUT ROTISSERIE: Place roast on grill over drip pan that is moved to one side; turn heat off under just the roast.

3

Insert meat thermometer into centre of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 145°F(63°C) for medium-rare, about 1-1/4 to 2 hours. MEANWHILE, combine the reserved marinade with the mayonnaise to make the sandwich topping.

4

Remove roast to cutting board; tent with foil and let stand for 10 to 15 minutes. Thinly slice roast beef and prepare sandwiches or serve simply as sliced beef with some of the sandwich topping.

Ingredients

 1 medium orange
 ¼ cup (50 mL) minced onion
 ¼ cup (50 mL) cider vinegar
 1 tsp (5 mL) chopped garlic
 1 tsp (5 mL) crushed dried rosemary
 ½ tsp (2 mL) EACH salt and pepper
 ½ tsp (2 mL) ground cumin
 2 ½ lb (1.13 kg) Boneless Top Sirloin, Inside Round or Rib Rotisserie/Oven Roast
 ⅓ cup (75 mL) mayonnaise

Directions

1

Combine grated zest and juice of 1 orange, onion, vinegar, garlic, rosemary, salt, pepper and ground cumin in large sealable freezer bag. Remove 1/4 cup (50 mL) of the marinade and set aside. Pierce roast all over with fork and add to bag; seal and refrigerate for 30 minutes or up to 8 hours.

2

Prepare barbecue: Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat grill to medium-high 400°F (200°C). Remove roast from marinade; discard used marinade. Pat roast dry with paper towel and season all over. TO COOK WITH ROTISSERIE: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. TO COOK WITHOUT ROTISSERIE: Place roast on grill over drip pan that is moved to one side; turn heat off under just the roast.

3

Insert meat thermometer into centre of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 145°F(63°C) for medium-rare, about 1-1/4 to 2 hours. MEANWHILE, combine the reserved marinade with the mayonnaise to make the sandwich topping.

4

Remove roast to cutting board; tent with foil and let stand for 10 to 15 minutes. Thinly slice roast beef and prepare sandwiches or serve simply as sliced beef with some of the sandwich topping.

Barcelona Roast Beef
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