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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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? Read more ? 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! Ingredients:
**the beef marinates in the dry rub for 24 to 48 hours. i did not include this period of time in the prep or cook time. personally, i prefer 48 hours. take a gander at the list of seasonings because they are a great combo =d |
ingredients |
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 (this is not overpowering hot, honest) |
1 t. garlic, minced |
1/2 t. sea salt |
16 slices rye bread, lightly toasted |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Top with second slice of toasted Rye Bread. Yummy (Big Grin with Sauce on the lip)
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