Sirloin steak sandwiches with arugula aioli



20 min


2 hrs 10 min


10 Servings

* PLUS marinating time
Sirloin steak sandwiches with arugula aioli

Sirloin steak sandwiches with arugula aioli Photo by Sian Richards


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

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