CORIANDER-CRUSTED ROAST BEEF SANDWICHES WITH CORIANDER-HORSERADISH PESTO RECIPE

INGREDIENTS

FOR ROAST

• 200g fresh coriander leaves
• 6 garlic cloves, smashed
• 1 teaspoon celery seed
• 2 teaspoon coarse salt
• ½ teaspoon black pepper, freshly ground
• 1.35kg boneless rump roast

FOR CORIANDER-HORSERADISH PESTO

• 1 bunch fresh coriander, chopped
• 25g pine nuts, toasted
• 3 garlic cloves, chopped
• 1teaspoon prepared grated horseradish
• ½ teaspoon coarse salt
• 65ml extra virgin olive oil
• 4 Kaiser or other crusty wooden rolls

DIRECTION

FOR ROAST

• Preheat the oven to 165C/Gas 3. 
• In a food processor, mix the coriander, garlic, celery seed, salt, and pepper. Crush until the mix is a smooth paste. Rub the coriander-garlic paste all over the roast, covering it totally. Permit the roast to marinate for at least 10 minutes to 1 hour to absorb the flavors. 
• Roast the beef for about 1 1/2 hours for rare or until an instant-read thermometer registers 62C.
• When placed in the center.
• Cook for an additional 10 minutes for medium-rare or 20 minutes for medium doneness.
• Take out the roast from the oven and let it rest for 10 minutes before slicing to allow the juices to settle.
• While the roast rests, make the pesto. 

FOR THE PESTO

• In a food processor, combine the coriander, pine nuts, garlic, horseradish, and salt.
• Crush until well combined. With the motor running, drizzle in 65ml of oil. Process until smooth.
• Add additional oil, if needed, until a drizzling consistency is reached. 

TO SERVE

• Using a sharp knife, thinly slice the roast beef.
• Put a few slices of roast beef on the bottom of each sandwich roll.
• Garnish the coriander pesto directly on the beef.