Well, I happened to catch an old episode of "Guy's Big Bite" on the FN. He was making Maryland Pit Beef. Recipe is similar, but he adds chili powder and onion powder to the rub, and sour cream and minced garlic to the horseradish sauce. Here is his version :
Baltimore Beef Bad Boy
Guy Fieri, "Guy's Big Bite", FoodNetwork.com
Ingredients
· 2 tablespoons seasoned salt
· Freshly ground black pepper
· 1 tablespoon onion powder
· 1 tablespoon garlic powder
· 2 teaspoons dried oregano
· 1 tablespoon paprika
· 1 teaspoon chili powder
· 4 pounds top round, cut in 2-equal pieces
· 1/2 cup sour cream
· 1/2 cup mayonnaise
· 1 teaspoon lemon juice
· 1/2 cup horseradish
· 1 teaspoon garlic, minced
· 1/2 teaspoon 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. 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. Best served medium-rare. Slice cooked and rested steaks paper thin using either a knife
or counter-top deli-slicer. Place 4-ounces of meat on a slice of toasted rye and spread on sour cream horseradish.
Haven't tried either one, but I guess the 2-3 days in the rub must be about right
The toasted rye bread sounded like a tasty substitution !
Dean...
