Here are the following ingredients:
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Follow these cooking methods/directions:
Beef: Combine honey, Worcestershire sauce, Dijon mustard in small bowl. Pour half into sealable freezer bag; cover remaining honey mixture and set aside. Add beef to bag, turning to coat; seal and refrigerate for 2 to 24 hours.
Relish: Meanwhile, heat oil over medium-high heat in saucepan. Add green pepper, red onion, garlic, salt and pepper; cook, stirring, for about 3 minutes or until softened. Add pickles, corn, vinegar and sugar. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer for about 8 minutes or until slightly thickened. Remove from heat and let cool slightly. Transfer to a food processor and pulse for about 1 minute to slightly chop and combine. (Make-ahead: Cool, transfer to a jar or airtight container, cover and refrigerate for up to 2 weeks.)
Remove meat from marinade; discard marinade. Pat roast dry with paper towel; sprinkle all over with salt and pepper. Heat oil over medium-high heat in heavy oven-proof skillet; add beef and cook, turning, for about 8 minutes until brown all over. Insert oven-safe meat thermometer lengthwise into centre of roast and place small rack in the pan. Roast on rack, uncovered, in preheated 350°F oven for about 25 to 30 minutes for medium-rare or until thermometer reads 145°F (63°C) at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).
Aioli: Meanwhile, whisk together mayonnaise, horseradish and Dijon mustard. Set aside.
Transfer roast to cutting board. Brush with reserved honey mixture, cover loosely with foil and let rest for 5 minutes. Carve roast across the grain into thin slices. Spread aioli on buns. Top with slices of beef and a dollop of relish.