Baltimore Pit Beef Sandwich
Published March 29, 2015
- Total Time
- 1 hour, plus 3 hours' to 3 days' marinating
- Rating
- Comments
- Read comments
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Ingredients
FOR THE RUB
2 tablespoons seasoned salt
1 tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon black pepper
FOR THE SANDWICH
1 3-pound piece top round
8 kaiser rolls or 16 slices of rye bread
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceburg lettuce (optional)
Preparation
- Step 1
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.
- Step 2
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 5 minutes.
- Step 3
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.
Private Notes
Comments
How are there leftover crispy bits? Mine don't last due to my consumption while waiting for the beef to rest.
I hate to contradict an authority like Steven Raichlen, but I have lived near Baltimore for 60 years, and I've never seen lettuce or tomato on a pot beef sandwich. It's beef, onions, tiger sauce and maybe straight horseradish.
This was a huge hit. Definitely want to cook over charcoal and not gas. Added some soaked hickory to the charcoal to enhance the smokiness of the meat.
A hit. I took a chance and made this for people from Maryland, and they loved it. So did we. Used leftover crispy outside bits in pho, very nice.
How are there leftover crispy bits? Mine don't last due to my consumption while waiting for the beef to rest.