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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 4 servings.
2 T. seasoned salt
1 T. pepper
1 T. onion powder
1 T. garlic powder
2 tsp. dried oregano
1 T. paprika
1 tsp. chili powder
4 lb. top round steak, cut in 2-equal pieces
1/2 c. sour cream
1/2 c. mayonnaise
1 tsp. lemon juice
1/2 c. horseradish
1 clove garlic, minced
1/2 tsp. sea salt
16 slices Rye bread, lightly toasted
leaf lettuce
tomato slices
Combine seasoned salt, pepper, onion and garlic powder, oregano, paprika and chili powder in a zip-top bag.
Mix thoroughly and add 1 steak; shake in bag, remove and repeat with second steak.
When both steaks are done, return to the bag and marinate for 24 to 48 hours in refrigerator.
In a medium bowl, combine sour cream, mayonnaise, lemon juice, horseradish and garlic; season to taste with sea salt and pepper.
Mix thoroughly and place into refrigerator for at least 4 hours.
Remove steaks from refrigerator at least 20 minutes prior to grilling.
Set grill to high heat. Cook steaks for 10 minutes on each side, or until desired temperature.
Remove from heat, cover and let rest for 5 minutes.
Slice cooked steaks paper thin; place 4-ounces of steak on a slice of toasted rye and spread on sour cream horseradish.
Top with lettuce and tomato and second slice of toasted rye.
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GRILLED - BALTIMORE BEEF BAD BOYS
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 4 servings.
2 T. seasoned salt
1 T. pepper
1 T. onion powder
1 T. garlic powder
2 tsp. dried oregano
1 T. paprika
1 tsp. chili powder
4 lb. top round steak, cut in 2-equal pieces
1/2 c. sour cream
1/2 c. mayonnaise
1 tsp. lemon juice
1/2 c. horseradish
1 clove garlic, minced
1/2 tsp. sea salt
16 slices Rye bread, lightly toasted
leaf lettuce
tomato slices
Combine seasoned salt, pepper, onion and garlic powder, oregano, paprika and chili powder in a zip-top bag.
Mix thoroughly and add 1 steak; shake in bag, remove and repeat with second steak.
When both steaks are done, return to the bag and marinate for 24 to 48 hours in refrigerator.
In a medium bowl, combine sour cream, mayonnaise, lemon juice, horseradish and garlic; season to taste with sea salt and pepper.
Mix thoroughly and place into refrigerator for at least 4 hours.
Remove steaks from refrigerator at least 20 minutes prior to grilling.
Set grill to high heat. Cook steaks for 10 minutes on each side, or until desired temperature.
Remove from heat, cover and let rest for 5 minutes.
Slice cooked steaks paper thin; place 4-ounces of steak on a slice of toasted rye and spread on sour cream horseradish.
Top with lettuce and tomato and second slice of toasted rye.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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