Oven Roasted Sirloin Club Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Remove the sirloin from the refrigerator 20–30 minutes before cooking to come closer to room temperature.

Pat the sirloin dry with paper towels. Rub with 1 tablespoon olive oil. Combine kosher salt, black pepper, garlic powder and dried thyme; rub evenly over all sides of the roast.

Place the roast on a rack in a shallow roasting pan or rimmed baking sheet. Insert an oven-safe thermometer into the thickest part if desired.

Roast at 425°F (220°C) for 10 minutes to develop a crust, then reduce oven temperature to 350°F (175°C) and continue roasting until internal temperature reaches 125°F (51°C) for medium-rare or 135°F (57°C) for medium (about 12–18 more minutes per pound depending on thickness). For a 1 lb piece aim for about 20–30 minutes total; monitor temp closely.

Remove roast from oven, tent loosely with foil and let rest for 10–15 minutes. Resting allows juices to redistribute and carryover cooking will raise the internal temp a few degrees.

When rested, thinly slice the sirloin across the grain into roughly 1/8–1/4 inch slices for sandwich assembly.

In a small bowl combine the prepared horseradish, mayonnaise, Dijon mustard, lemon juice and honey. Whisk until smooth.

Season with 1/4 teaspoon salt and a pinch of black pepper. Taste and adjust: add more horseradish for heat or a little more honey to tame heat. Refrigerate until assembly.

Preheat broiler or set oven to highest heat with rack in upper third.

Slice the half loaf of French bread lengthwise into top and bottom halves. Lightly butter cut sides with the softened butter.

Place bottom half on a baking sheet, arrange half the provolone slices on the bottom, top with a single layer of warm sirloin slices. Place remaining provolone on top of meat and set the top half of the bread nearby.

Place under the broiler or in the hot oven just until the cheese melts and edges of the bread are golden, about 2–4 minutes — watch closely to avoid burning.

While cheese melts, toss tomato slices and red onion rings with 1/2 teaspoon olive oil and a pinch of salt and pepper to soften flavors. Pat the romaine leaves dry and season lightly with salt and pepper if desired.

Remove the cheesy bread and meat from the oven. Spread the horsey sauce evenly on the top half of the bread (use more or less to taste).

On the bottom half layered with sirloin and melted provolone, arrange romaine leaves, tomato slices and red onion evenly. Close the sandwich with the top half of the bread, press gently to compact.

Using a sharp bread knife, cut the sandwich into 2–4 servings (depending on appetite). If desired, secure portions with sandwich picks and serve immediately while warm.