BARCELONA ROAST BEEF
	Enjoy this delicious roast beef as sandwiches or serve as roast beef dinner buffet with a variety of side salads. Prep: 15 min. Marinate: ½ hr. Cook: 1 ¼ hr. Makes: 10 to 12 sandwich servings.
	1 medium orange ¼ cup (50 mL) EACH minced onion and cider vinegar 1 tsp (5 mL) EACH chopped garlic and crushed dried rosemary ½ tsp (2.5 mL) EACH salt, pepper and ground cumin 2 ½ lb (1.13 kg) Boneless Top Sirloin, Inside Round or Rib Rotisserie/Oven Roast ⅓ cup (75 mL) mayonnaise
	1. Combine grated zest and juice of 1 orange, onion, vinegar, garlic, rosemary, salt, pepper and ground cumin in large sealable freezer bag. Remove 1/4 cup (50 mL) of the marinade and set aside. Pierce roast all over with fork and add to bag; seal and refrigerate for 30 minutes or up to 8 hours. 2. Prepare barbecue: Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat grill to medium-high 400 degrees Fahrenheit (200 Celsius). Remove roast from marinade; discard used marinade. Pat roast dry with paper towel and season all over. To Cook With Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. To Cook Without Rotisserie: Place roast on grill over drip pan that is moved to one side; turn heat off under just the roast. 3. Insert meat thermometer into centre of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 140 F (60 C) for medium-rare, about 1 1/4 to 2 hours. Meanwhile, combine the reserved marinade with the mayonnaise to make the sandwich topping. 4. Remove roast to cutting board; tent with foil and let stand for 10 to 15 minutes. Thinly slice roast beef and prepare sandwiches (see below) or serve simply as sliced beef with some of the sandwich topping.

Even if you are enjoying a staycation at home this summer, you can travel with your taste buds. It can be fun and easy to make summertime sandwiches with international flavours.

To begin a trip to Spain, you can marinate a roast in a mixture of orange juice and zest, onion, cider vinegar, garlic, rosemary and cumin. After barbecuing the roast, you can make Barcelona Roast Beef Sandwiches, combining beef slices with baby spinach leaves, crumbled Gorgonzola cheese and slices of pear or orange, all tucked into Italian rolls.

You also can use roast beef slices for Mediterranean Panini, another recipe from Canada Beef Inc. Roasted vegetables, such as mushrooms and sweet red peppers, can be part of the sandwich filling too.

Want a taste of France? You can have Barbecued Beef Flank Steak “Parisienne,” topping baguette halves with barbecued steak slices and Brie, and grilling the baguettes until the cheese melts. Perhaps you will want to serve these open-face sandwiches with grilled tomatoes and pomme frites.

Also check out the Japanese-Style Beef Steak Sandwich, filled with barbecued steak slices, green onions and melted cheese. You coat the steak with low-sodium soy sauce and ginger before grilling.

These recipes and more sandwich ideas are available at www.beefinfo.org.

BARCELONA BEEF SANDWICHES

 Cut Italian rolls in half. Top base of each roll with 3 oz (90 g) thinly sliced, cooked Barcelona Beef. Top each with some of the sandwich topping, baby spinach leaves, crumbled Gorgonzola cheese and thin slices of pear or peeled oranges. Serve sandwiches with any extra sandwich topping as a dipping sauce.

Source: Canada Beef Inc.