Sirloin Sandwiches
by Alana Scalese
serves: 12
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Marinaded sirloin grilled and served in au jus gravy on French rolls |
| Ingredients: |
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1 cup |
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soy sauce |
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1/2 cup |
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vegetable oil |
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1/2 cup |
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cranberry or apple juice |
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1 3-4 lb |
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boneless sirloin tip roast |
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1 envelope |
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beef au jus gravy mix |
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1 doz |
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French rolls, split |
| Directions: |
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In a large resealable plastic bag or shallow glass container, combine the soy sauce, oil and juice; mix well. Remove 1/2 cup for basting; cover and refridgerate. Add the roast to remaining marinade; turn to coat. Seal or cover and refridgerate for 8 hour or overnight, turning occasionally. Drain and discard the marinade. Grill roast covered, over indirect heat, basting and turning every 15 minutes, for one hour or until meat reaches desired doneness ( for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well done 170 degrees). Remove from the grill; let stand for 1 hour.
Cover and refridgerate over night. Just before serving, prepare gravy mix according to package directions. Thinly slice roast; add to the gravy and heat through. Serve on rolls.
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