Tuesday, September 27, 2011

Baltimore Beef Bad Boys with Grilled Romaine

 This is a great recipe from the Food Network Magazine. It is great to have a recipe source that I know ALL the recipes will be good. This particular recipe comes from Guy Fieri, and if Guy Fieri told me dirt tasted good I would probably believe him. This recipe does not taste like dirt however, it is delicious and easy to assemble. It reminds of a beef rueben sandwich, and I love reubens. This is also a great recipe because my husband is in charge of the grill, so it is a great way to "trick" him into making dinner. 

We also threw out some grilled romaine to add to this meal. Cut the romaine hearts into halves or fourths. After you grill your meat add on romaine hearts with cut side down and grilled until the leaves are just charred. Top with crispy bacon, blue cheese and ranch dressing!

Baltimore Beef Bad Boys

2 tablespoons seasoned salt
Freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons dried oregano
1 tablespoon paprika
1 teaspoon chili powder
4 pounds top round, cut in 2-equal pieces*
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 cup horseradish
1 teaspoon garlic, minced
1/2 teaspoon 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. 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. Best served medium-rare.
Slice cooked and rested steaks paper thin using either a knife or counter-top deli-slicer. Place 4-ounces of meat on a slice of toasted rye and spread on sour cream horseradish.

This made more than enough or my family of 5, so after I dredged the meat in the seasonings I wrapped one up and threw it in the freezer for next time!

*remember, you can ask the guy behind with meat counter at the grocery store to split your top round in half for you. 

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