Roast Beef Sandwiches with Lemon Horseradish Mayonnaise

Closeup Shot of Roast Beef Sandwich with Horseradish Mayo

Mmmmm I love me a good sandwich.

Any kind will do. I literally can’t think of one sandwich I don’t like!

We eat a lot of sandwiches for lunch around here, and sometimes even for dinner if we’re having a busy day 😉

The best part about sandwiches is how creative you can get.

There are no limits. Pair a meat or vegetarian protein with whatever vegetables and cheese you have in the fridge, and voila, a delicious meal is waiting for you, sandwiched between two slices of bread.

Roast Beef Sandwiches with Horseradish Mayo

Speaking of bread…. people always ask what the “best” type of bread is.

I avoid labeling foods as “good” or “bad” because really, food doesn’t come with a morality judgment! I believe that food is meant to be enjoyed, first and foremost, for the most satisfying and satiating eating experience.

That being said, I do base my diet around whole foods.

What do I define as a “whole food”? Foods that haven’t been processed into oblivion, and are somewhat close to their natural forms.

So, for example, my absolute favorite bread is sprouted grain bread, especially the brand Ezekiel. Rather than taking whole grains, stripping them of their fibrous bran and nutritious germ, and making bread flour out of the starchy endosperm (like normal white bread), Ezekiel bread soaks whole grains until they sprout, then forms them into a loaf & bakes it.

The result is a dense, flavorful, fiber-rich, absolutely delicious loaf. It’s the type of bread that adds flavor to a sandwich, rather than just acting as the holder, and will stay strong and un-mushy if you pack your sandwich for later in the day. Awesome.

Plus, it has 3g of fiber and 4g of protein per slice, and only natural ingredients:

Organic Sprouted Wheat, Filtered Water, Organic Malted Barley, Organic Sprouted Rye, Organic Sprouted Barley, Organic Sprouted Oats, Organic Sprouted Millet, Organic Sprouted Corn, Organic Sprouted Brown Rice, Fresh Yeast, Organic Wheat Gluten, Sea Salt.

Compare that to the ingredients in Oroweat’s 100% Whole Grain Bread:

WHOLE WHEAT FLOUR, WATER, SUGAR, WHEAT GLUTEN, RAISIN JUICE CONCENTRATE, WHEAT BRAN, YEAST, MOLASSES, SOYBEAN OIL, SALT, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), MONOGLYCERIDES, DATEM, CALCIUM SULFATE, GRAIN VINEGAR, SOY LECITHIN, SOY, WHEY (MILK).

eh….. say what??

Why choose the sugar & preservative-laden variety when there’s a way better choice sitting on the shelf right next to it? 🙂

Plus, as a dietitian who works with food sensitivities, that Oroweat bread has TONS of extra stuff that many people have an inflammatory immune reaction to, like soy, whey, and lecithin. No bueno.

My 2nd favorite type of bread is good ‘ol sourdough.

The fermentation by yeast and bacteria (or addition of lactic acid) helps reduce the phytic acid content of the wheat and makes the magnesium more bioavailable (win!)

Plus, I love its tang and hearty structure. There’s nothing worse than mushy bread!

I always have a loaf of sprouted grain bread and a loaf of sourdough in my freezer.

For this sandwich, I opted for sourdough, because I LOVE the way it pairs with rich roast beef.

This Dietz and Watson variety of roast beef is my favorite. Just beef + salt + pepper. No preservatives or nitrates, just real food.

Pile it high on a sandwich with a creamy horseradish mayo, and you’ll feel like you’re at a gourmet sandwich shop!

Roast Beef Sandwiches with Horseradish Mayo - Overhead Shot

Roast Beef Sandwiches with Lemon Horseradish Mayo

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 2 sandwiches
Author: Erica Julson

Ingredients

  • 4 slices of sourdough sandwich bread
  • 1/4 cup mayonnaise
  • 2 teaspoons prepared horseradish
  • Zest of 1/2 lemon
  • Sprinkle of kosher salt and pepper
  • 1/2 lb high quality roast beef
  • 1/4 English cucumber, sliced
  • 2 rounds of red onion slices
  • 4 slices of Muenster cheese
  • 2 handfuls of herbed lettuce blend

Instructions

  • Toast the 4 slices of sourdough bread and set aside.
  • In a small bowl, mix together the mayonnaise, horseradish, lemon zest, and a sprinkle each of salt and pepper. Spread generously on each piece of bread.
  • Choose 2 pieces of bread to be the base of each sandwich. Layer on the roast beef, divided evenly between the two sandwiches. Top with slices of cucumber and red onion, layer two slices of Muenster on each sandwich, and pile with herbed lettuce mix.
  • Close each sandwich with a second piece of bread, cut in half if desired, and serve.

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Beef and Apricot Tagine

Beef and Apricot Tagine Over Couscous Closeup Overhead Shot in a Large White Bowl

There’s something so satisfying about slow cooked meals.

Hours of simmering turns cheap (re: tough) cuts of meat into melt-in-your-mouth tender morsels, and the stewing process develops a complexity of flavors you simply can’t get with quick cooking methods.

Every culture has their own form of a stew.

In Hungary it’s goulash, in France it’s beef bourguignon or daube, in the US it’s chili or gumbo, in Brazil it’s feijoada, in Ireland it’s Irish stew, in Ethiopia it’s wat, and in Northern Africa, it’s tagine.

Traditionally, tagines are cooked in a shallow pot with a cone shaped lid.

As the stew cooks, any liquid that evaporates condenses on the lid and drips back into the stew. This keeps the stew moist and delicious.

You can purchase tagines online, or at specialty stores like Sur La Table. While they are a unique piece to have, I’ve found that a heavy lidded pot, like an enameled cast iron Dutch oven, works just as well.

Many traditional tagines use lamb, but I opted for a cheaper cut of beef to make the meal more budget friendly. I based this recipe off of a lamb tagine from Food & Wine magazine, simply swapping out lamb shanks for beef cubes, & switching up the spices a tad. I also chose to chop the apricots, since I personally don’t like gigantic bites of rehydrated dried fruit 🙂

I promise, you won’t be disappointed by this stew. The beef is super duper tender, the cinnamon, cumin, turmeric, and ginger spice everything so richly, and the plump apricots and garbanzo beans give it lots of fiber and heft.

Don’t skimp the couscous either. Cooking it in chicken broth imparts so much flavor, and stirring in chopped roasted almonds and parsley add delicious crunch and flavor to the dish.

This is the perfect meal for a lazy Sunday with family.

Let it simmer on the stove while you enjoy great conversation and mezze (appetizers), then serve family style.

Beef and Apricot Tagine with Chickpeas and Tomatoes

 

Beef and Apricot Tagine

Prep Time25 mins
Cook Time2 hrs 50 mins
Total Time3 hrs 15 mins
Servings: 8
Author: Erica Julson

Ingredients

  • 2 lbs fresh tomatoes
  • 2 tablespoons olive oil
  • 2 1/2 lbs beef stew meat, cut into 1 1/2 inch cubes
  • Kosher salt and ground black pepper
  • 1 large onion, cut into a small dice
  • 2 large carrots, cut into a small dice
  • 8 cloves garlic, minced
  • 1 teaspoon dried ground ginger
  • 1 teaspoon ground cumin
  • 2 teaspoons dried ground turmeric
  • 2 3- inch whole cinnamon sticks
  • 2 cups dry red wine
  • 2 quarts (8 cups) chicken stock
  • 1/2 cup chopped parsley + 2 tablespoons for couscous
  • 1/2 cup chopped cilantro (plus extra for garnish)
  • 12 oz dried apricots, quartered
  • 1/4 cup honey
  • 1 1/2 (15oz) cans garbanzo beans, rinsed and drained
  • 2 cups couscous
  • 2/3 cup chopped roasted almonds

Instructions

  • Fill an enameled cast iron dutch oven 2/3rds full with water and bring to a boil. Use a small knife to cut an “x” through the skin on the bottom of the tomatoes. Place in the pot of boiling water and blanch until the skin starts to peel back from the ‘x’ cuts on the bottom of the tomatoes. Remove with a slotted spoon and set aside to cool. Dump the boiling water and put the dutch oven back on the stove.
  • When the tomatoes are cooled, carefully peel off the skins & cut the tomatoes into a small dice. Set aside.
  • Next, add two tablespoons olive oil to the dutch oven and warm over medium-high heat. Sprinkle the stew meat generously with kosher salt and ground black pepper. Add to the pot and cook, turning occasionally, until nicely browned on all sides, about 10-15 minutes. When done, use a slotted spoon to remove to a plate and set aside.
  • Reduce the heat to medium and add the onion, carrots, garlic, ginger, cumin, turmeric, and cinnamon sticks to the pot. Stir to combine and cook, stirring occasionally, until the onion is softened and golden brown, about 8-10 minutes.
  • Add the beef back to the pot and stir in the wine. Increase the heat to bring to a simmer and cook for about 3 minutes to let some of the alcohol cook off. Add the tomatoes, 4 cups (1 quart) chicken stock, 1/2 cup chopped parsley, and 1/2 cup of chopped cilantro. Bring to a simmer again, cover, and let simmer lightly for about 1 1/2 hours, until the beef is just tender.
  • Add the apricots and honey to the pot, and cook covered for another 30 minutes, until then beef is meltingly tender. Scoop out the cinnamon sticks and discard. Stir in the chickpeas, and season the tagine to taste with salt and pepper.
  • While the tagine is in its last 30 minutes of cooking, prep the couscous. Put the dried couscous in a heatproof bowl. Place the other quart of chicken stock in a saucepan and bring to a boil. Turn off the heat, and pour the broth over the couscous. Cover with a plate or lid or foil and let the couscous absorb the liquid for about 30 minutes. Remove the lid, fluff with a fork, and stir in the almonds and 2 tablespoons chopped parsley.
  • To serve, spoon some couscous into a bowl and ladle a few scoops of tagine on top. Sprinkle with chopped cilantro & enjoy.

 

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Balsamic Marinated Skirt Steak

Balsamic Marinated Skirt Steak

Do you have a favorite recipe from childhood?

Something your parents used to make that you just LOVED?

Well, this recipe is a riff on a family classic.

My dad loves to grill, and steak and veggies skewers were a staple. He would throw some cubes of steak in a marinade, parboil red potatoes & drench them in some more marinade, and thread both of those things onto skewers with some bell pepper and mushrooms. A few minutes on the grill, and dinner was served. YUM!!

I was completely and totally obsessed with the marinade.

He used a mixture of balsamic, soy sauce, worcestershire, dijon, and herbs…. and OMG. It’s seriously so good.

The acid from the balsamic tenderizes the meat, and turns into this delicious sweet caramelized crust on the grill. The soy sauce and worcestershire sauce pump up the salty-savory, and each bite is PACKED with flavor. Seriously, my mouth is watering just thinking about it.

I thought this marinade was awesome on steak skewers, but it’s even BETTER on skirt steak.

Since skirt steak is long, flat, and thin, it has a huge surface area to volume ratio. That means more surface to soak up the delicious marinade, and only a thin layer of meat for it to permeate.

Skirt steak also grills up really nicely. Its uneven surface picks up a nice char, and you get tons of little crispy bits (aka flavor!). My favorite are the end pieces 😉

Since this cut of meat is so thin, it takes just a few minutes on each side, plus a quick resting period, to get delicious, tender, juicy bites of steak. Perfect served as is or wrapped up in fajitas or tacos. Enjoy!

Balsamic Marinated Skirt Steak

 

Balsamic Marinated Skirt Steak

Prep Time6 d 16 hrs 55 mins
Cook Time15 mins
Total Time6 d 17 hrs 10 mins
Servings: 4
Author: Erica Julson

Ingredients

  • 2 lbs skirt steak, trimmed of excess fat, cartilage, or silver skin
  • 1/4 cup olive oil
  • 1/3 cup balsamic vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped parsley
  • Generous sprinkle of ground black pepper

Instructions

  • Place the skirt steak in a large ziplock bag. Add the olive oil, balsamic, soy sauce, worcestershire sauce, mustard, parsley, and pepper to the bag. Shake the bag & move the steak around with your hands to cover all sides with the marinade. Put the bag in the fridge to marinate overnight.
  • When you’re ready to make dinner, light a grill or turn the broiler section of your oven on high. When the grill or broiler is hot, place the steak the grill or put the steak on a broiler pan and put under the broiler. Cover the grill / close the broiler & cook for about 5 minutes, or until the side closest to the flames has a nice char on the edges (don’t skimp on this- the caramelized balsamic adds a lot of flavor!). Flip the steak and cook for another 3 minutes or so, until the steak is nicely browned again.
  • Remove from the broiler or grill and let rest on the cutting board for 5 minutes. Cut the long strip of steak into thirds or fourths, cutting with the grain, to create sections that are as long as you want your steak strips to be. Then, turn each piece of steak and slice into strips, cutting against the grain (this helps make the slices tender, instead of chewy).
  • Mound the steak slices onto a serving platter & serve. This goes great with baked or roasted potatoes, and an easy veggie, like sauteed swiss chard or butter lettuce salad.
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