Baltimore Beef Bad boys

I lived in Maryland for 1 year; almost exactly to the day. Being from Washington State, I was sooo homesick. Where I was at in Maryland. . .Salisbury. . .the trees looked like toothpicks, the land was all flat and the humidity during the summer and fall was absolutely horrible! Now, the food is another story. Scrapple for breakfast was a new concept, soft shell crabs that are teeny tiny crabs thrown between the layers of a bun with minimal sauce and little crab legs hanging out around the perimeter of the bun may sound ghastly BUT is actually delicious! I know Maryland is on the East Coast but those farmers cook like you are down South. . .uhmm, uhhmmm, GOOD! If I could just move them here then I would be in heaven. Large amounts of food everywhere! When farmers got together to cook, well, people and laughter in every corner enjoying amazing food is what you will see. The recipes have been pasted down for generations! Old fashioned cooking is really hard to beat. I know that modern society is always pushing forward on maximizing flavors and endeavoring to find the next new food craze - which is fun and definitely has its place - but none of this can beat good, old-fashioned, down-home cooking! Baltimore Bad Boys, the name sounds like you need to wait till you are in a devious mood before you can make these but looking at this sandwich, you know you are going to get a little messy! Tasting instantly tells you that the meat and sauce has fantastic flavor and kick. 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, load up the beef slices on one side of the bread, SLATHER loads of sauce, and top the sauce with the second slice of toasted Rye Bread! Delicious!
I was trying to make these for the superbowl and I just couldn't. I already had too much food prepared. These sandwiches really need to take center stage!
Baltimore Beef Bad Boys
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
1 t. garlic, minced
1/2 t. sea salt
16 slices Rye Bread, lightly toasted

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.


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