Pit Beef Sandwiches
Bring grilled pit beef sandwiches with fresh horseradish sauce and your favorite toppings to the next barbecue.
Cooking for 6 people
Ingredients
- 3 tbsp.
- 2 lb.
beef top round
- 1/2 cup
sour cream
- 1/2 cup
mayonnaise
- 1/2 cup
prepared hot horseradish, drained
- 1/2 tsp.
kosher salt
- 1/4 tsp.
freshly ground black pepper
- 6
hamburger buns or Kaiser rolls
- 1
sweet white onion, thinly sliced
- 2
ripe tomatoes, thinly sliced
-
iceberg lettuce (optional)
1Food Prep
Sprinkle rub all over your meat, patting it in. Place your seasoned beef on a plate or in a baking dish and cover it with plastic wrap. You can let the rub marinate for a few hours, but for maximum flavor, leave it for 2 to 3 days in the refrigerator, turning once a day.
For your horseradish sauce, mix together your sour cream, mayonnaise and horseradish in a small bowl. Season it with ½ tsp. salt and ¼ tsp. of freshly ground black pepper and refrigerate it for at least a few hours.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your beef on the oiled grate, turning often and cook it until the outside has a nice, dark brown bark and the internal temperature reaches your desired doneness.*
When your beef is done cooking, transfer it to a cutting board and let it rest for at least 10 minutes before slicing. Cut the beef very thinly across the grain, then divide it and pile it onto your rolls.
Garnish each sandwich with sliced onion, tomato and lettuce, if you’d like. Spoon on a few tbsp. of the horseradish sauce and you’re ready to eat!
For safe meat preparation, reference the USDA website.
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