Cilantro-Crusted Roast Beef Sandwiches with Cilantro-Horseradish Pesto
Ingredients
For the roast
2 cups fresh cilantro
6 cloves garlic
1 teaspoon celery seed
2 teaspoons kosher salt
1⁄2 teaspoon freshly ground black pepper
1 (3-pound) boneless rump roast, trimmed
For the Cilantro-Horseradish Pesto
1 bunch fresh cilantro
1⁄4 cup pine nuts, lightly toasted
3 cloves garlic
1 teaspoon prepared grated horseradish
1⁄2 teaspoon coarse salt
1⁄4 cup olive oil
4 Kaiser or other crusty sandwich rolls
Instructions
1. Combine cilantro, garlic, celery seed, salt, and pepper in food processor and process until smooth. Rub this paste all over roast and refrigerate 10 to 60 minutes.
2. Heat oven to 425*F. Place meat on rack set into rimmed baking sheet.
3. Roast 30 minutes then decrease heat to 300*F and roast until instant read thermometer reads 125*F, about 10 minutes per pound.
4. Remove from oven and let stand at least 10 minutes before thinly slicing.
5. Meanwhile, combine all pesto ingredients in food processor and process until smooth. To serve, place slices of beef on rolls and top with pesto.
Comments
This recipe is from Food Network. I wish I had made some notes while ordering the bulk cow, since I’m sure I had something in mind for rump roast while ordering. I’m not sure what my intention was, though, so I tracked down this recipe to try instead.
My only complaint is that the cut isn’t amazing and the grain direction changes which makes slicing hard, but that’s hardly a fault of the recipe. The pesto was delicious and these made nice little sandwiches.
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