Beef Sandwiches with Watercress, Tomatoes and Red Onions - Adapted from Bon Appetit 2008

The original recipe called for thinly sliced Tri-tip roast beef but we used beef round barcciole.  Start by making the marinade which is 1/2C olive oil, 6T balsamic vinegar (the recipe called for white but we were out), 1/2t dry mustard, 2T brown sugar.  Divide the marinade placing some on the beef and reserving the rest.  Clean the watercress and place it in a bowl with sliced tomatoes and thinly slice red onion (you can use raw onion or saute it briefly in olive oil).  Place the vegetables in the marinade while you grill the beef.  The barcciole are very thin and require little more than flopping them on the hot grill and turning them.  Serve along with the veggies on grilled Artisan Bread.

The green beans were mixed with some thinly sliced red onion, drizzled with olive oil and seasoned with salt and pepper.  They then go into a grilling basket and onto the Weber.  Toss gently to prevent burning.  Serve the marinade as a dressing for the sandwiches.  Delicious with a big red wine.