Baltimore Pit Beef
Submitted by: harv614 | Source: mrjwjohnson and Steve Raichlen in the New York Times.
- Servings: 8
- Total Time: 50 minutes
|*, for the rub|
|* 2 Teaspoon Seasoned Salt|
|* 1 Teaspoon Sweet Paprika|
|* 1 Teaspoon Garlic Powder|
|* 1 Teaspoon Dried Oregano|
|* 1/2 Teaspoon Black Pepper|
|*, for the sandwich|
|* 3 Pound Piece Top Round|
|* 8 Kaiser Rolls or 16 Slices Rye Bread|
|* 1 Sweet White Onion, sliced thin|
|* 2 Ripe Tomatoes, sliced thin (optional|
|* Iceburg Lettuce (optional).|
|* Horseradish Sauce|
|* 1 Cup Mayonnaise|
|* 1/2 Cup Prepared White Horseradish, or to taste|
|* 2 Teaspoons Fresh Lemon Juice|
|* Salt & Black Pepper To Taste.|
* 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.
* 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 10 minutes.
* (This pit beef recipe yields rare doneness for a 3 lb. piece of top round. Cook longer for a larger piece of beef or for more well done temperature. A whole top round weighing 15-20 lbs. should take about and hour and a half total on a flat-top grill for rare-medium rare. )
* Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce.