Baltimore Pit Beef Sandwich Plate
Baltimore boardwalk classic reading top round rubbed deep in pepper and garlic salt then roasted hard for a charred crust and rare center, sliced thin against the grain and piled into a kaiser roll with raw white onion and tiger sauce, plated with kettle chips.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 450F (230C). Pat beef dry. Thinly slice onions into rings. Mix black pepper, garlic salt, paprika, onion powder, oregano, cayenne, and sea salt. Whisk mayonnaise, horseradish, Dijon, Worcestershire, and lemon juice for tiger sauce.
Build 1
Rub beef with neutral oil and press spice mix firmly into every face. Rest 10 minutes for the rub to bind.
Roast
Divide beef between two wire racks over two sheet pans (or arrange on one large sheet pan with adequate spacing). Roast at 450F for 22–24 minutes until surface chars deep mahogany and internal thermometer reads 125F (52C) for rare.
Rest
Lift beef to a board and tent loosely with foil. Rest 15 minutes for internal temp to climb to 130F (54C) for medium-rare. While resting, split kaiser rolls and toast cut-side down in a dry skillet over medium 60–90 seconds until golden brown (work in batches if needed).
Slice
Slice beef as thinly as possible against the grain on a slight angle.
Plate
Spread tiger sauce on both cut sides of each roll, pile beef high on base, top with onion rings, close rolls, and serve each with kettle chips and a pickle spear.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.