cilantro-crusted roast beef sandwiches with cilantro-horseradish pesto


For the roast:
1 (3-pound) boneless rump roast, trimmed
2 cups fresh cilantro leaves
6 garlic cloves, smashed
1 teaspoon celery seed
2 teaspoons coarse salt, plus more to taste
1/2 teaspoon freshly grated black pepper

For the Cilantro-Horseradish Pesto:
1 bunch fresh cilantro, coarsely chopped
1/4 cup pine nuts, lightly toasted
3 garlic cloves, coarsely chopped
1 teaspoon prepared grated horseradish
1/2 teaspoon coarse salt
1/4 cup extra-virgin olive oil, plus more if needed

4 Kaiser or other crusty sandwich rolls




To prepare the roast: Line a broiler or roasting pan with aluminum foil. Place the beef on the foil and set aside.

Preheat the oven to 325-degrees F.

In a food processor, combine the cilantro, garlic, celery seed, salt, and pepper. Puree until the mixture is a smooth paste. Rub the cilantro-garlic paste all over the roast, covering it completely. Allow 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 a meat thermometer reads 125 degrees F. when it is inserted into the center. Cook for an additional 10 minutes for medium-rare or 20 minutes for medium doneness. Remove the roast from the oven and let rest for 10 minutes before slicing to allow the juices to settle. While the roast rests, make the pesto.

To prepare the pesto: In a food processor, combine the cilantro, pine nuts, garlic, horseradish, and salt. Puree until well combined. With the motor running, drizzle in 1/4 cup 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. Drizzle the cilantro pesto directly on the beef.