Ingredients
4
4 servings
- •2 pounds beef top-sirloin roast
- •salt and pepper to taste
- •1 tablespoon vegetable oil
- •2 teaspoons all-purpose flour, or as needed
- •2.5 cups cold beef broth
- •2 teaspoons aged balsamic vinegar, or to taste
- •4 kummelweck dinner rolls, split
- •0.25 cup extra-hot prepared horseradish, or to taste
Instructions
- Season beef with salt and black pepper.
- Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
- Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
- Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.
Nutritional Facts
Per 4 servings
- Calories: 388
- Carbohydrate: 18g
- Fat: 14g
- Fiber: 1g
- Protein: 46g
- Sugar: 3g
Related Recipes
Beef on Weck
Chef John's Salisbury Steak
Chef John's Steak Diane
Chef John's Grilled Bacon Meatloaf Burgers
Chef John's Ultimate Steak Sandwich
Chef John's Beef and Barley Stew
Philly Steak Sandwich
Chef John's Hamburger Hash
Squirrel's Great Beef Steak
Chef John's Garlic-Studded Roast Pork
Chef John's Meatball-Inspired Meatloaf
