Post by Mai on Sept 9, 2002 10:11:01 GMT -6
BALTIMORE PIT BEEF SANDWICH
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)
Iceburg lettuce (optional).
1. 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.
2. Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.
3. 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. Yield: 8 sandwiches.
HORSERADISH SAUCE
Time: 3 minutes
1 cup mayonnaise
1/2 cup prepared white horseradish, or to taste
2 teaspoons fresh lemon juice
Salt and black pepper to taste.
Combine ingredients in a bowl, and whisk to mix. Adjust seasonings to taste.
Yield: 1 1/2 cups.
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)
Iceburg lettuce (optional).
1. 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.
2. Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.
3. 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. Yield: 8 sandwiches.
HORSERADISH SAUCE
Time: 3 minutes
1 cup mayonnaise
1/2 cup prepared white horseradish, or to taste
2 teaspoons fresh lemon juice
Salt and black pepper to taste.
Combine ingredients in a bowl, and whisk to mix. Adjust seasonings to taste.
Yield: 1 1/2 cups.