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Sirloin Sandwiches by Alana Scalese serves: 12	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Marinaded sirloin grilled and served in au jus gravy on French rolls

Ingredients:

1 cup

soy sauce

1/2 cup

vegetable oil

1/2 cup

cranberry or apple juice

1 3-4 lb

boneless sirloin tip roast

1 envelope

beef au jus gravy mix

1 doz

French rolls, split

Directions:

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.

Categories:

Main Dishes