"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Saturday, February 2, 2013

Baltimore Style Pit Beef Sandwich

It's Superbowl time and every year I pit one city's food against the others for a fun, delicious party for friends and family!  This year it's Coast against Coast, Baltimore vs San Franscico!  A long standing tradition in and around Baltimore is their awesome Pit Beef Sandwiches.  Although the city is not known for their BBQ, this sandwich is incredible.  I adapted this recipe by Steve Raichlen in the New York Times. Enjoy!


Beef Rub:
2 tsp. seasoned salt
1 tsp. sweet paprika
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. black pepper

3# Beef top round
2-3 Tbsp. Vegetable oil

Sandwich:
8 kaiser rolls or 16 slices rye bread
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceberg lettuce (optional)

Horseradish sauce:
1 C. mayonnaise
1/2 C. prepared white horseradish, or to taste
2 tsp fresh lemon juice
Kosher salt and fresh ground black pepper, to taste.

One or two days prior to cooking, prepare the beef round.  Combine ingredients for the rub in a bowl, and mix. Spread all over the beef, rubbing it into the meat. 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 a couple days in the refrigerator, turning once a day.

Preheat oven to 400°F.

Heat either a cast iron pan or heavy bottomed skillet over high heat.  Add oil and let smoke.  Carefully place beef in pan and sear all sides to crusty, dark brown.  Place beef into hot oven and cook to rare, about 25-30 minutes.  Remove from oven and transfer to a cutting board; let it rest 10 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 and Enjoy!

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