Tender beef medallions are always a good choice for a barbecue – the meat is quite easy to prepare and tastes perfect every time. But if you’re in the mood for trying something new, these beef medallion and beet sandwiches could be the answer. These delicious snacks are very easy to prepare, look beautiful, and, above all, taste fantastic. The meat is brushed with some extra virgin olive oil, smoked paprika, and herbs, and then grilled until lightly crispy on the outside and juicy on the inside. Brushing the bread and beets with this same mixture will enhance the overall flavor. When you assemble the sandwiches, top them with a buttery herb mixture – we decided to use fresh oregano, thyme, and garlic. You can use dried or fresh herbs of choice or even add a pinch of red pepper flakes or chili powder. Have fun!
You will need:
1 piece (about 2 pounds) beef medallion
3 medium beets
2 cups arugula
¼ cup extra virgin olive oil
4 garlic cloves
3-4 fresh rosemary sprigs
3 fresh thyme sprigs
3-4 fresh oregano sprigs
2 tsp pink Himalayan salt
1 tsp freshly ground black pepper
2 tsp smoked paprika
8 bread slices
¼ cup butter, melted
In a small bowl, whisk olive oil, oregano, salt, pepper, smoked paprika, and juice of one lemon and set aside.
Rinse the meat under cold running water and brush with a kitchen towel. Slice into approximately ½ inch thick pieces. Slice beets and bread and set aside.
Brush the meat, bread, and beets with the prepared marinade and let it sit for 15-20 minutes while you prepare the fire. Add some dry branches to your Breeo Smoke Less fire pit and start the fire with wooden matches. Let the fire burn for a couple of minutes and then add hardwood logs. Let the grill heat for at least 15 minutes before adding the medallions to the grill.
Brush the grill grate with some oil and position about 5 inches above the fire. Place the prepared meat, beets, and bread on the grill and cook for 3-4 minutes on each side, turning once.
Meanwhile, prepare the butter topping. In a small bowl, crush garlic and add melted butter, some salt, and pepper. Sprinkle with finely chopped thyme, oregano, rosemary, and some freshly squeezed lemon juice. Mix all well and set aside.
Remove medallions and beets from grill and assemble sandwiches – don’t forget to top with butter! Optionally, sprinkle with some more lemon juice and serve with fresh arugula.