Pit Beef Sandwiches
Let's get grilling
1
Sprinkle rub all over the beef, patting it in. Place on a plate or in a baking dish, and cover 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.
2
While the beef is marinating, mix together the sour cream, mayonnaise and horseradish in a small bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Refrigerate for at least a few hours.
3
Using Kingsford® Original Charcoal, build a fire for direct grilling and preheat to 400°F. Oil the grill grates to prevent sticking.
4
Grill the beef 30 to 40 minutes, or until the outside has a nice bark, and is dark brown and the internal temperature reaches 120°F (for rare). Turn the beef often. For your safety, please reference the USDA safe cooking temperatures.
5
Transfer to a cutting board; let it rest at least 10 minutes.
6
Slice the beef very thinly across the grain. Divide the beef and pile it onto the rolls.
7
Garnish each with the sliced onion and tomato (and the lettuce if using) and spoon on a few tablespoons of the horseradish sauce. Serve immediately.
Cooking for 6 people
Ingredients
-
Kingsford™ Original All-Purpose Seasoning
3 tbsp.
-
beef top round
2 lb.
-
sour cream
0.5 cup
-
mayonnaise
0.5 cup
-
prepared hot horseradish, drained
0.5 cup
-
kosher salt
0.5 tsp.
-
freshly ground black pepper
0.25 tsp.
-
hamburger buns or Kaiser rolls
6
-
sweet white onion, thinly sliced
1
-
ripe tomatoes, thinly sliced
2
-
iceberg lettuce (optional)
For safe meat preparation, reference the USDA website.
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