MLA Char-Grilled Aussie Beef Sirloin Po'Boy Rolls with Chili Sauce
- Prep time 30Min
- Cook time 15Min
- Technique Grill
- Meat Beef
- Cut Flank
- Serves 4
Looking for a sandwich that packs a punch? Try our Char-grilled Aussie Beef Sirloin Po'boy Rolls with Chili Sauce! Delicious, satisfying, and sure to impress.
Ingredients
Alternate cuts: Flank, sirloin or flat iron steak
- 1 1/3 lbs. trimmed Aussie grassfed beef sirloin steak
- 1 tbsp olive oil
- 2 each lebanese cucumbers
- 1 tbsp white vinegar
- 4 each soft long brown bread rolls
- Wholegrain mustard to taste
- 1 each sliced avocado
- 2 each sliced roma tomatoes
- 2 cups shredded iceberg lettuce
- Chili sauce to taste
Method
To pickle the cucumbers:
-
Cut cucumbers into long batons the length of each bread roll.
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Sprinkle with a little salt and vinegar.
-
Leave to pickle for 10–15 minutes.
To cook:
-
Brush beef with oil and season with salt and pepper.
-
Preheat a frying pan over high heat and cook the steaks for 2 minutes on each side.
-
Rest for 5–10 minutes, then slice thinly.
To serve: Open the bread rolls and spread with mustard and avocado. Fill the rolls with lettuce and tomato and top with sliced beef and chili sauce.
Chef Notes:
- Maintain the juiciness of your beef by covering and resting it for 5-10 minutes before slicing.
- Try using flank, sirloin or flat iron steak instead of rump.
- Mini po’ boys are ideal for parties, entertaining and kids meals. Just use dinner rolls and switch out the steak for mini beef sausages.
