Football season is here! Growing up with three older brothers and a dad who were all rabid sports fans, I always smile when I hear the Monday Night Football theme, a college band playing their fight song, and know that our local team (Go Niners!) will be playing at home. That means I have the perfect excuse to make tailgating food – either at the game or at home.
Tailgating doesn’t have to be limited to just the stadium parking lot. Why not set up a party with your neighbors? You can all set up chairs in advance of the game, grill delicious foods together and have nearly the same experience as if you were at the game.
I love big, fat, messy sandwiches jammed with grilled meats and slathered with sauces. Steak is one of my favorites, but high-end cuts are too expensive to make for a large crowd. When I am hosting the gang, I turn to cuts like Chateaubriand and London Broil to save money and give everyone the beef they crave. Chateaubriand is more tender, but both make great options for sandwiches.
The sandwiches in the following recipe are the perfect meal for your football parties, whether at the stadium or at home – and have the added benefit of being completely gluten-free, for those with dietary concerns. Enjoy!
- 1/2 cup mayonnaise, “lite” works well
- 1/4 cup prepared horseradish, or to taste
- 1/4 teaspoon garlic powder
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons A-1 sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons honey mustard
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon to 1 tablespoon chipotle powder, depending on how spicy your family likes their foods
- 1/2 cup olive oil
- 2 to 3 pound Chateaubriand or London Broil, about 2 inches thick
- 6 large torpedo or Hoagie rolls, split in half (gluten-free if needed)
- Softened butter, for rolls
- Sliced tomatoes, optional
- 1/8- to 1/4-inch thick slices of cheese such as provolone, Monterey Jack, pepper jack (for more heat), Muenster or other favorite
- Make Horseradish Mayonnaise: In a small bowl, whisk together the mayonnaise, horseradish, and garlic powder until smooth. Cover and refrigerate.
- Marinate Beef: In a medium bowl, combine all the marinade ingredients. Whisk together until smooth and pour into a large resealable plastic bag. Add the beef to the bag, press out the air, and seal shut. Flip the bag a few times to get all surfaces of the meat coated.
- Lay flat on a small baking sheet and refrigerate. Leave to marinate for several hours or up to 1 to 2 days, flipping the bag several times to make sure all sides of the meat are submerged in the marinade.
- Grill the Beef: Preheat your TRU-Infrared gas grill for 15 minutes on high or build a hot charcoal fire. If you have multiple burners, you only need one lit. The rest can be left off.
- Use the tongs to remove the meat from marinade and transfer to a paper towel-lined baking sheet, using extra paper towels to pat the entire roast dry on all sides. This will help you get a good sear on all sides without steaming the beef. Discard the marinade.
- Use the tongs to place the meat on the grill over direct heat. (After placing the raw meat on the grill, wash the tongs to avoid any cross contamination.) Reduce the temperature to medium high and cook about 4 to 5 minutes per side or until you have nice grill marks and an instant read thermometer registers 130-135°F for medium rare. If the meat sticks to the grill when you try to flip to the second side, let it cook a minute or two longer. It will release easily when it is ready to flip. Don't worry about taking the meat off the heat while still underdone. It will continue to cook while it is resting so pull it earlier for perfect level of doneness.
- Transfer the beef to a clean baking sheet, cover loosely with aluminum foil and let rest about 15 minutes. This gives the meat time to gently finish cooking with the residual heat, allowing the juices to redistribute throughout the roast. Leave the grill on.
- Grill the buns. Lightly brush the cut sides of each roll with butter and place them butter-side-down on the hot grill. Cook just until the bread is lightly toasted and has some grill marks. Remove from the grill. Reduce the grill heat to medium low.
- Assemble Sandwiches: Transfer the beef to a cutting board and slice thinly on the diagonal against the grain. Brush the buns with the horseradish mayonnaise (if desired). Add some tomatoes if you like. Place several slices of beef on the bottom half of each roll, overlapping them slightly. Top with the cheese and place back on the grill, over one of the cooler burners or on the rack above the grates for gentle heat.
- Close the grill and heat until the cheese melts. Use a spatula to transfer the hot sandwiches to serving plates. Place the tops on the sandwiches and serve immediately.