Baltimore Pit Beef Sandwich
INGREDIENTS:
For the rub:
2 tablespoons seasoned salt
1 tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
For the sandwich:
1 3-pound piece top round
8 Kaiser rolls or 16 slices of rye bread
Horseradish sauce (see recipe)
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceberg lettuce (optional)
METHOD:
Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.
Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120ยบ (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.
Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.
Horseradish Sauce
INGREDIENTS:
1 cup mayonnaise
1/2 cup prepared white horseradish, or to taste
2 teaspoons fresh lemon juice
Salt and black pepper to taste
METHOD:
Combine ingredients in a bowl, and whisk to mix. Adjust seasonings to taste.
Chicken Avocado Egg Rolls - Click here for the recipe, from Guy's Big Bite
The Spaniard's Cocktail of Shrimp - Click here for the recipe, from Guy's Big Bite
No Can Beato This Taquito - Click here for the recipe, from Guy's Big Bite
Tailgate Artichoke Spinach Dip with Roasted Red Bell Peppers - Click here for the recipe, from FoodNetwork.com
Brick in the Wall Wings with Salsa Verde - Click here for the recipe, from FoodNetwork.com
(source)
Related Posts:
Let The Good Times Roll (GI0513H)
By popular demand - Guy Fieri's tailgate videos
UNLV Interview from the Way Back Machine
No comments:
Post a Comment