Recipe

Baltimore Beef Bad Boys Recipe

Add Step-by-Step Photos	Shandy / All my dishes 8 months ago The seasonings from the dry rub has marinated on the meat for 48 hours. The ingredients in the sauce has collaborated with each other and has agreed that they are going to kick ass for at least 4 hours! What's left? Toast the Deep Brown Rye Bread, l... More Prep:20m Cook:25m Servings:8	Shandy
	dryrub marinate beef stovetop grill spicy sauce filling fun delicious horseradish sour cream maonnaise

Dry-Rub on the Beef

Grilled on the Stove

Beef Sliced and Sauc

Take a Bite =)

Add Photos

Does this look good? Yeah! / Nope

Fans

jenniferby

dtour

sparow64

Ingredients

**The beef marinates in the dry rub for 24 to 48 hours. I did not include this period of time in the prep or cook time. Personally, I prefer 48 hours. Take a gander at the list of seasonings because they are a great combo =D**

Ingredients:

2 T. seasoned salt

Freshly ground black pepper

1 T. onion powder

1 T. garlic powder

2 t. dried oregano

1 T. paprika

1 t. chili powder

4 pounds top round, cut in 2-equal pieces

1/2 c. sour cream

1/2 c. mayonnaise

1 t. lemon juice

1/2 c. horseradish (This is not overpowering hot, honest)

1 t. garlic, minced

1/2 t. sea salt

16 slices Rye Bread, lightly toasted

Directions

Combine seasoned salt, 1 Tablespoon black pepper, onion and garlic powder, oregano, paprika and chili powder in a 1-gallon sealable plastic bag. Mix thoroughly and then add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat. When both pieces are done, return them to the bag, and let marinate for 24 to 48 hours in refrigerator. I chose 48 hours. This amount of time really enhances the flavor. Remove meat from refrigerator at least 20 minutes, prior to grilling.

In a medium-sized bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic and sea salt and pepper. Mix thoroughly and place into refrigerator for at least 4 hours.

Set grill or *large grilling pan* to high heat. Cook meat for 20 minutes or until desired temperature. Remove from heat, cover and let rest for 5 to 10 minutes. This is best served medium-rare.

Slice cooked and rested steaks paper thin using a knife or counter-top deli-slicer. Place 4-ounces of meat on a slice of toasted rye bread and spread on the sour cream horseradish sauce.

Top with second slice of toasted Rye Bread. Yummy (Big Grin with Sauce on the lip)

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Beef

Or see more just like this

Comments

wynnebaer 8 months ago said:
Sounds great Shandy but how much lemon and horseradish?...A must try....:)

shandy 8 months ago said:
I fixed the recipe because I did forget the horseradish and lemon juice in the ingredient list. I usually triple check before hitting that post key. . .Thank you wynnebaer! =D

notyourmomma 8 months ago said:
Ohmigoodness! this sounds wonderful and I don't want to wait the 48 hours, WHINE! But I will. Teriffic post. Thank you, Shandy.

volki1269 8 months ago said:
Does sound great, and may have found a bbq rub to try also.