Roast Beef with Grilled Red Onions, Radish Slaw, and Black Pepper Mayonnaise
Here’s one for a party: Roast a large piece of beef and feed a big crowd. If your gathering is in the backyard, toss the onions in the marinade and grill them until they’re a little bit charred. But if you are cooking the onions indoors, roast them in a cast-iron skillet until they start to caramelize. The radish slaw—a mix of daikon and red radishes with a little bit of horseradish (a traditional condiment for roast beef)—contributes crunchy, spicy coolness. The mayo, though, is the genius of the sandwich. When you order a roast beef sandwich at a restaurant, you always hope it will come au jus—everyone loves to dip into those delicious flavors. Well, as ’wichcraft sandwiches are often eaten on the go, we let the beef rest after we roast it and then use the drippings in the mayo. You get the flavor of the dip without the drip (although, admittedly, this is still a three- or four-napkin sandwich).
Recipe information
Yield
makes 4 sandwiches
Ingredients
For the roast beef
For the radish slaw
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
To make the roast beef, pat the meat dry and rub with the salt and pepper. In a hot ovenproof skillet, sear the meat until browned all over. Transfer to the oven and roast for about 30 minutes, until it reaches an internal temperature of 120°F. Remove the meat from the oven and transfer to a plate. Set aside to rest and cool completely, ideally overnight. Collect any juices from the skillet, and reserve 1 to 2 tablespoons for the mayonnaise. If needed, add some water to the skillet, stir, and reserve additional juices.
Step 3
To make the radish slaw, in a medium bowl, toss the daikon radish in the vinegar, salt, and sugar and marinate at room temperature for 1 hour. Place the daikon in a strainer and drain for 30 minutes. Transfer to a bowl and toss in the oil, horseradish, parsley, and pepper.
Step 4
Cut the ciabatta rolls in half and thinly slice the roast beef. Spread the mayonnaise on the bottom halves and top with the roast beef, onions, radish slaw, and sliced radishes. Close the sandwiches, cut into halves, and serve.
