Pit Beef with Spicy Horseradish Sauce

Ingredients

• 2 pounds (900g) beef sirloin or top round 2 pounds (900g) beef sirloin or top round
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 4-6 rolls for serving 4-6 rolls for serving
• For the Spicy Horseradish Sauce: For the Spicy Horseradish Sauce:
• 1/2 cup mayonnaise 1/2 cup mayonnaise
• 2 tablespoons prepared horseradish 2 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/2 teaspoon hot sauce (optional) 1/2 teaspoon hot sauce (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 4g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the paprika, garlic powder, onion powder, black pepper, and salt to create the spice rub.
2. 2.
   Rub the spice mixture all over the beef, ensuring it is evenly coated. Let it marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the beef from the refrigerator and let it come to room temperature.
5. 5.
   Brush the beef with vegetable oil to prevent sticking.
6. 6.
   Place the beef on the grill and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness.
7. 7.
   Remove the beef from the grill and let it rest for a few minutes before slicing.
8. 8.
   While the beef is resting, prepare the Spicy Horseradish Sauce by combining mayonnaise, horseradish, Dijon mustard, lemon juice, hot sauce (if using), salt, and pepper in a bowl. Mix well.
9. 9.
   Slice the beef thinly against the grain.
10. 10.
    Serve the sliced beef on rolls, generously drizzled with the Spicy Horseradish Sauce.

Treat your ingredients with care...

• Beef — Choose a lean cut of beef like sirloin or top round for the best results. Make sure to slice it thinly against the grain to ensure tenderness.
• Horseradish — Adjust the amount of horseradish in the sauce according to your preference for spiciness. Add more for an extra kick or reduce it for a milder flavor.

Tips & Tricks

• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• Letting the beef marinate overnight will intensify the flavors.
• If you prefer a milder horseradish sauce, reduce the amount of horseradish or omit it altogether.
• Serve the Pit Beef with pickles, coleslaw, or sliced onions for added crunch and freshness.
• Leftover Pit Beef can be refrigerated and enjoyed cold or reheated for sandwiches the next day.

Serving advice

Serve the Pit Beef on rolls, either toasted or untoasted, to hold the juicy beef slices and the flavorful horseradish sauce. Accompany it with a side of coleslaw or a fresh green salad for a complete meal.

Presentation advice

Arrange the thinly sliced Pit Beef on the rolls, allowing some of the beef to spill out for an enticing visual appeal. Drizzle the Spicy Horseradish Sauce generously over the beef, and garnish with a sprinkle of paprika or fresh herbs for an added touch of color.