Pit Beef Rolls with Tiger Sauce
This fool proof beefy crowd pleaser makes a great alternative to serve at winter parties. Prepare the beef in advance and load up these beef-filled rolls when the time is right. The sauce and thin raw onions gives it just enough bite.
Ingredients
PIT BEEF
1kg beef topside
3 tbsp kosher salt
2 tbsp garlic powder
2 tbsp chilli powder
2 tbsp ground black pepper
2 tbsp smoked paprika
2 tbsp onion powder
2 tbsp Herbes de Provence
TIGER SAUCE
3 tbsp mayonnaise
2 tbsp horseradish sauce
3 cloves garlic, crushed
1 tbsp red wine vinegar
1 tsp Worcestershire Sauce
1 tsp white pepper
TO ASSEMBLE
1 white onion
Bread rolls to serve
Method
1. Mix all the spices together in a large bowl and season the beef on all sides with the seasoning.
2. Offset your charcoal grill and bring it to a rolling temperature of 150°C.
3. Using a diffuser plate, cook your beef offset until the internal temperature hits medium rare – about 52°C.
4. Redistribute the coals to create a hot surface, adding more if needed. Sear the beef on each side until a nice crust forms. Remove from the grill, cover and rest.
5. Combine the ingredients for the tiger sauce together.
6. Thinly slice the white onion.
7. Spread a thin layer of tiger sauce on each cut side of the rolls.
8. Slice the beef thinly with a sharp carving knife.
9. Stack up the sliced beef on the rolls. Top with sliced raw onions and a dollop of the tiger sauce. Repeat again (beef, onions, sauce) for a larger sandwich or serve open faced with a side of tiger sauce for dipping.
More Recipes Ideas from Ben Forte
Method
1. Mix all the spices together in a large bowl and season the beef on all sides with the seasoning.
2. Offset your charcoal grill and bring it to a rolling temperature of 150°C.
3. Using a diffuser plate, cook your beef offset until the internal temperature hits medium rare – about 52°C.
4. Redistribute the coals to create a hot surface, adding more if needed. Sear the beef on each side until a nice crust forms. Remove from the grill, cover and rest.
5. Combine the ingredients for the tiger sauce together.
6. Thinly slice the white onion.
7. Spread a thin layer of tiger sauce on each cut side of the rolls.
8. Slice the beef thinly with a sharp carving knife.
9. Stack up the sliced beef on the rolls. Top with sliced raw onions and a dollop of the tiger sauce. Repeat again (beef, onions, sauce) for a larger sandwich or serve open faced with a side of tiger sauce for dipping.
