Big Beef Sandwich
|Chuck/Round steak||3 Pound (About 2 Inches Thick)|
|Instant meat tenderizer/Round steak||1 Teaspoon (Adjust Quantity As Needed)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Prepared mustard||2 Tablespoon|
|Prepared horseradish||1 Tablespoon|
|18 inch french bread loaf||1|
|Freshly ground coarse pepper||To Taste|
Slash fat edges of steak.
Use meat tenderizer, according to label directions.
Broil on grill, about 2 inches from coals, a total of 25 to 30 minutes, turning frequently €”do not overcook.
Blend butter, mustard, and horseradish.
Cut bread lengthwise in half; toast both sides on grill and keep hot in foil while you carve the steak: Slice meat with sharp knife diagonally across the grain, at about a 30° angle, making very thin slices.
Spread cut sides of bread (both halves) generously with the mustard butter.
Overlap meat slices across bottom half of loaf, making double or triple layers.
Dash with coarse pepper.
Drizzle meat juices from carving platter over the steak slices.
Add top half of loaf; cut on the bias into 8 sandwiches.