“Treat your hungry gang to grilled steak sandwiches with whole-grain mustard sauce. One of the most juicy and tender beef cuts, rump or tri-tip steak, is ideal for these marvellous grilled sandwiches with whole-grain mustard sauce. It's a perfect choice for a cottage patio lunch or supper with a tossed summer salad.”

Ingredients Nutrition


  1. In a small bowl, combine paste ingredients. Remove fat and silver skin from roast. Rub paste all over roast, cover with plastic wrap and refrigerate for at least 1 hour.
  2. In a small bowl, combine sauce ingredients. Refrigerate until ready to use. Allow roast to stand at room temperature for 15-30 minutes before grilling.
  3. Prepare grill for direct and indirect cooking over medium (350-450F) heat.
  4. Brush cooking grates clean. Grill roast over direct medium heat until well marked on both sides, 8 to 10 minutes, turning once or twice.
  5. Then move roast over indirect medium heat and cook until it reaches your desired doneness. 15-20 minutes for medium rare, turning every 5 minutes or so .
  6. Keep lid closed as much as possible during grilling. Remove from grill and let rest for 5-10 minutes. Cut roast across grain into 1/4-inch slices.
  7. Brush bread with butter and grill over direct medium heat until lightly toasted, about 1 minute, turning once.
  8. Spread about 1 teaspoons of the sauce on 4 slices of the bread, place a layer of meat on top and then some watercress. Top with remaining bread slices.

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