I love putting together summer parties with a spread of light bites that are easy for guests to eat. Fruit skewers, guacamole with chips, and prosciutto wrapped asparagus are always party favorites. Sliders are also a nice addition and I've created a smoked eye of round version on dinner rolls with a horseradish Dijon spread, picked red onions and a jicama slaw. There are a few steps involved, but many can be done early in the day or the day before so final preparation and presentation is very easy. The recipe for my dry rub mix will have a bit leftover for other recipes or for just seasoning simple cuts of beef for the grill.
Smoked Eye Of Round Sliders
with pickled red onions and picked red onions
makes about 20-24 mini sandwiches
3 lb Eye Of Round Roast
2 tbl Wayne's Grilling Spice Mix (recipe below)
20-24 Dinner Rolls (from bakery section of your grocery store or warehouse club bakery)
Jicama Slaw (recipe below)
1 lg Red Onion, peeled, halved lengthwise and thinly sliced crosswise
2 1/2 cu Water
3/4 cu Apple Cider Vinegar
1 cu Light Mayonnaise
1 1/2 tsp Horseradish
2 tbl Dijon Mustard
20 -24 Grape Tomatoes and wooden skewers, optional, for garnish
Trim any excess fat from they eye of round roast. Rinsed the roast in cold water and pat it dry. Sprinkle the grilling spice mix on all surfaces of the roast and rub it in with your hands to fully coat the meat. Place the roast in a sealable plastic bag and remove as much air as possible before sealing. Refrigerate the roast overnight.
If you have a smoker with a adjustable temperature settings, set it at 265 degrees F and, using the wood of your choice, smoke the roast for 2 - 2 1/4 hours or until the internal temperature reaches 145 degrees F for medium. You can also use a gas or charcoal grill. With the charcoal grill, use the indirect method with the coals to the side and remove roast when it reaches the desired temperature. Let the roast rest for 10 minutes before slicing.
While roast is cooking, prepare the onions, jicama slaw (recipe below) and dressing. Place onions, water and cider vinegar in a large saucepan over medium high heat. Bring mixture to a boil and then reduce heat to a simmer for 20 minutes. Drain onions and place in a sealable container. Refrigerate until ready to use.
For dressing, combine mayonnaise, horseradish and mustard. Place in a sealable container and refrigerate as well.
Slice dinner rolls and spread a bit of the dressing on both cut surfaces. Slice eye of round in ver thin slices. Place a bit of picked onion on the bottom half of each roll and cover with slices of beef. Top the beef with jicama slaw. Put top of roll over slaw. Skewer a cherry tomato and then put the skewer through the sandwich to secure it. Serve mins on a large platter.
1 1/2 cu Shredded Jicama
2 cu Shredded Cabbage
2 med Carrots, shredded, about 1 1/2 cu
1/2 tsp Ground Cumin
1/2 tsp Chili Powder
1/2 tsp Salt
1/4 tsp Pepper
Zest of 1 lemon
1 1/2 tbl lemon juice
2 tbl Cider Vinegar
1/4 cu Vegetable Oil
Place jicama, cabbage and carrots in a large bowl and toss to combine. Combine cumin, chili powder, salt, pepper, lemon zest, lemon juice and cider vinegar in a separate bowl. Whisk in vegetable Oil until it is fully emulsified. Pour over jicama mixture and toss again.
Cattle Drive Wayne's Beef Grilling Spice Mix
2 tsp Paprika
2 tsp Black Pepper
1 tsp Red Pepper Flakes
2 tsp Salt
1 1/2 tsp Onion Powder
1 1/2 tsp Brown Sugar
2 tsp Sage
1 tsp Celery Seed
1 1/2 Chili Powder
2 tsp Rosemary
1 1/2 tsp Tarragon
2 tsp Parsley
Mix ingredients together and either grind in spice grinder or in a mortar and pestle. Store in an airtight container.