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Steak Sandwiches

BulldawgEgger
BulldawgEgger Posts: 22
edited November -0001 in EggHead Forum
I have a 3lb rump roast that I want to make into steak sandwich I assume it would be best to cut the roast in half lengthwise and grill as 2 steaks then slice on a bias and place on bread? Of course I would season and apply dressing.
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    Thnis is one way.

    Beef, Roast, Rump, Fishlessman

    I wanted to cook this one at 325, BGE wouldnt hear of it, i didnt argue and it cooked at 340 dome. 1 1/2 hours in the sink with hot water to warm the center up to about 88 degrees, roasted directly on a raised grill and then a quick sear at 900 degrees. almost as tender as a prime rib, but better flavor. 35 minute cook time for a 3 pound chunk



    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Fishlessman, 2006/04/20
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  • Desert Filly
    Desert Filly Posts: 1,042
    The steak I like to use as sandwiches is ribeye....have the butcher slice them 1/4 inch...And I'm a little partial to coleslaw on mine with a hoagie roll.

    Kim
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Richard,


    What temp was the meat before the sear?

    Kent
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  • Richard Fl
    Richard Fl Posts: 8,297
    You will have to ask fishlessman, however: Here is a similiar piece that I did. Love the spa for defrosting and warming up.


    Beef, Roast, Eye of Round, Richard Fl


    INGREDIENTS:
    1 4 Lbs Eye of Round, leave fat cap on
    Marinade:
    MANY Cloves Garlic, Sliced into quarters
    1 Cup Burgandy Wine, Cheeper the Better
    1 Cup Italian Salad Dressing
    2-3 Tbs Black Pepper
    1-2 Tbs Garlic Powder
    1-2 Tbs BGE Green Garlic & Pepper Seasoning
    Wondra Gravy Mix




    Procedure:
    1 Take a Jaccard meat tenderizer and pierce the meat several times from all sides. Then cut several pockes for the garlic slivers. Sprinkle the black pepper and BGE garlic & pepper seasoning and then place in a gallon Ziploc bag and into the refrigerator for a few hours or overnight. Let sit on the counter for a few hours to warm up or as I did drop into the spa for 45 minutes @101°F. Temperature got up to 68°F.
    2 Placed in a round pan about 1 1/2 inches deep and layered slices on onions, carrots and mushrooms. Placed the roast on the top of veggies and seasoned again with black pepper and BGE garlic & pepper seasoning. Inserted thermometer horizontally into center and placed of small BGE.
    BGE Set-up:
    1 Set small BGE up indirect with applewood for smoke, bottom indirect with pan 1/2 full water for heat diffusion. 350°F. Grid, then the pan with the veggies and meat. Took the remaining marinade and added 2 packages of Au Jus gravy mix and 1 more cup of water and 1 cup of red burgandy. Filled the pan with the veggies up 2/3 and set on the BGE for about 1 1/2 hours. Pulled at 125°F, next time will pull at 120°F. Covered meat with aluminum foil and drained the veggies. Took the juices and left over marinade and added some gravy flour mix, Wondra and made the gravy. On the side did some smashed potatoes.
    2 Would have some pictures, but the ones I took were messed up by an aperature that did not fully open. Sorry no pictures this time.


    Recipe Type
    Beef, Main Dish, Sandwich

    Recipe Source
    Source: BGE Forum, Richard Fl, 2008/05/01
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