Baltimore beef bad boy

  • 2 tbsp seasoned salt
  • 1 tbsp freshly ground black pepper, plus extra for seasoning
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp dried oregano
  • 1 tbsp paprika
  • 1 tsp chilli powder
  • 1.8kg topside or silverside of beef, cut in 2 equal pieces
  • 125ml sour cream
  • 125ml mayonnaise
  • 1 tsp lemon juice
  • 125ml horseradish
  • 1 tsp garlic, minced
  • 1/2 tsp sea salt
  • 16 slices Rye bread, lightly toasted
1) Combine the seasoned salt, 1 tbsp of black pepper, the onion and garlic powder, oregano, paprika and chili powder in a large sealable plastic bag. Mix thoroughly and then add 1 piece of the meat. Shake it around in the bag, remove it and repeat with the second piece of meat.

2) When both pieces are done, return them to the bag and leave to marinate for 24 to 48 hours in the refrigerator. Remove the meat from the refrigerator at least 20 minutes prior to grilling.

3) In a medium-sized bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic and sea salt and pepper, to taste. Mix thoroughly and place into the refrigerator for at least 4 hours.

4) Set a griddle or large grilling pan to a high heat. Cook the meat for 20 minutes or until desired temperature – it's best served medium-rare. Remove from the heat, cover and leave to rest for 5 to 10 minutes.

5) Slice the cooked and rested steaks paper thin using either a knife or counter-top deli-slicer. Place 125g of meat on a slice of toasted rye and spread on the sour cream horseradish.

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