Sirloin steak sandwiches with arugula aioli


  • Prep Time20 mins
  • Total Time2 hrs 10 mins
  • Makes10 Servings
*PLUS marinating time
Sirloin steak sandwiches with arugula aioli

Sirloin steak sandwiches with arugula aioli Photo by Sian Richards

Chatelaine Triple Tested


  • 1 tbsp paprika

  • 1 tsp granulated sugar

  • 1 tsp garlic powder

  • 3/4 tsp salt

  • 1 tsp onion powder

  • 1 tsp Lawrys seasoning salt

  • 1 tsp cumin

  • 1/2 tsp chili powder

  • 1/4 cup olive oil

  • 1 kg beef sirloin roast, or grilling eye-of-round roast

  • 1 cup mayonnaise

  • 1 cup coarsely chopped baby arugula

  • 1 tsp lemon zest

  • 2 tbsp lemon juice

  • 1 small shallot, minced

  • 3 large red onions, cut into 1/2-in. slices

  • 10 sandwich buns


  • STIR paprika with sugar, garlic powder, 1/2 tsp salt, onion powder, seasoning salt, cumin and chili powder in a large bowl until combined. Season with fresh pepper. Stir in 1 tbsp oil until it forms a loose paste. Add roast, coating all sides in mixture. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Before roasting, let meat stand until room temperature.

  • PREHEAT oven to 325F. Arrange a rack on bottom of a roasting pan. Set roast on rack. Roast in centre of oven until a meat thermometer inserted into thickest part of roast reads 135F to 140F for medium rare, about 1 hour and 15 min. Let rest, uncovered, for 30 min

  • STIR mayo with arugula, lemon zest and juice and shallot in a small bowl. Season with fresh pepper.

  • PREHEAT grill over medium. Brush both sides of onion rounds with 1 tbsp olive oil. Sprinkle with remaining 1/4 tsp salt and season with fresh pepper. Grill until onions are charred and soft, flipping halfway through, 4 to 6 min. Remove from grill and separate rings.

  • BRUSH buns with remaining 2 tbsp olive oil. Grill until toasted, 2 to 3 min. Thinly slice roast. Divide into 10 portions. For each sandwich, spread 2 tbsp arugula aioli on top and bottom of bun. Layer buns with beef, then onions and additional arugula.

Nutrition (per serving)

Calories 547, Protein 28g, Carbohydrates 43g, Fat 30g, Fibre 4g, Sodium 800mg.
Excellent source of Zinc.

Make-ahead tip: Chilling the cooked roast will make it easier to slice thinly.