Recipes

Search
« Take Me Back
Prep Time:
5 Minutes
Marinade Time:
1 Hour
Serves:
6
Grill time:
3 Hours

Smoked Sirloin Sandwiches

with Club House La Grille Southern Style BBQ Seasoning & Montreal Steak Spice

Posted on by Andrea Alden
Smoked Sirloin Sandwiches
Serves 6
Prep Time:
Marinade Time: 1 Hour
Grill time: 3 Hours
Smoked Sirloin Sandwiches are ideal for a unique 4th of July, or Canada Day main course. They’re easy to make, incredibly flavorful, and definitely not just another burger! (Though we do have some pretty good ones!) These sandwiches are perfect, topped with Spicy Alabama White Sauce, piled high with perfectly tender sliced beef. You don’t need to do much with this recipe once it’s on the grill, especially if you have a Wireless Digital Thermometer like this one. That means you have plenty of time to decorate or relax. When serving, remember to pick a bun with a slightly crusty exterior, and pillowy soft interior. Potato salad and Coleslaw are the sides of choice to go along with this delightful delicacy.
Season well
Season well
Using Napoleon Coconut Charcoal
Using Napoleon Coconut Charcoal
Smmmokin'
Smmmokin'

Smoked Sirloin Sandwiches

Serves: 6       Total Time: 4 Hours

Ingredients

 Spicy Alabama white Sauce: 

  • 3/4 cup mayonnaise 
  •  1/4 cup cider vinegar 
  •  2 tsp. sriracha or hot sauce of choice 
  •  1 tbsp. garlic powder  
  •  1 tbsp. horseradish 
  •  1 tsp. pepper,  
  •  1 tsp. spicy mustard salt to taste  
  •  ½ tsp. cayenne pepper

Directions

Step 1
Rub the beef on all sides with the Southern-style BBQ Seasoning and Montreal Steak Seasoning. Wrap tightly in cling wrap and allow the beef to rest in the fridge until you are ready to smoke – about 1 hour.
Step 2
Set up your grill or smoker for indirect heat, preheating it to about 250°F. You do this by placing a half load of lit charcoal to one side of the charcoal grill or smoker and closing the vents on the top and bottom most of the way. If using a gas grill, turn one or two burners on to the lowest setting.
Step 3
When your chosen grill is up to temperature, remove the meat from the fridge, remove the plastic, and insert a digital thermometer, like the Napoleon Wireless Digital Thermometer, set for 140°F (medium rare). If using a charcoal grill, add wood chips directly to the coals. If using a gas grill, use a Smoker Tube filled with wood chips, placed on the sear plates over a lit burner. You can also use a piece of aluminum foil filled with chips and tightly sealed. Use a knife or fork to poke holes in the foil to allow smoke to escape.
Step 4
Smoke your seasoned sirloin for 3 hours, or until the internal temperature of 140°F is reached. Remove it from the grill and allow the roast to rest for 10 to 15 minutes before slicing.
Step 5
If you are prepping this a day or two ahead – like I did - feel free to sear it over high heat before slicing and serving, to give it a bit of a warm up.
Step 6
Before serving combine all of the ingredients for the Spicy Alabama White BBQ Sauce.
Step 7
Pile the sliced meat high on the buns; add lettuce, red onion, and loads of Spicy Alabama White Sauce. Don’t forget the pickles and napkins!
Sear to warm it a little
Sear to warm it a little
Slice it nice and thin
Slice it nice and thin
Pile it high
Pile it high
Top with red onion and lettuce
Top with red onion and lettuce
So close you can smell it
So close you can smell it
So delicious!
So delicious!
These Smoked Sirloin Sandwiches were perfect after a day of enjoying the sun; ideal for celebrating a holiday like the 4th of July, or Canada Day. They’re easy to make ahead, or day of, and will definitely make an impression, more than burgers and hot dogs. What are your plans for celebrating the holiday weekend?

Happy Grilling!



Related Articles

    • Double Decker Brisket Burgers - Double Decker Brisket Burgers on COBS Bread Gourmet Hamburger Buns didn’t need much else to make them great. Just a delicious bun...
    • Smoked Beef Tenderloin - Smoked Beef Tenderloin With La Grille Spicy Montreal Steak Spice Seasoning took an already incredible piece of meat and elevated it to ...
    • Steakhouse Top Sirloin Roast - Our Steakhouse Top Sirloin Roast was a tad on the rare side, but was incredibly succulent. You could almost cut it with a fork! I reall...