Baltimore Pit Beef Sandwich with Garlic-Parmesan Fries and

Creamed Spinach

 

For the Meat:

1 tablespoon fine sea salt

Freshly ground black pepper

1 tablespoon onion powder

1 tablespoon garlic powder

2 teaspoons dried oregano

1 tablespoon paprika

1 teaspoon chili powder

2 pounds beef top round, cut into 2 equal pieces

 

For the Sandwiches:

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon fresh lemon juice

1/2 cup prepared hot horseradish

1 teaspoon minced garlic

Kosher salt and fresh ground pepper, to taste

Your favorite, good quality buns

2 white onions, halved and sliced paper-thin

 

Combine the spices for the meat in a resealable 1-gallon plastic bag and shake to mix thoroughly. Add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat. Add the first piece back to the bag, seal and marinate as long as you can, in the refrigerator. Overnight would be perfect.

 

Make the sour cream-horseradish sauce: In a medium bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic, sea salt, and pepper to taste. Mix thoroughly and refrigerate for at least 2 hours.

 

Twenty minutes before you plan on grilling, remove the meat from the refrigerator and let it sit at room temperature. Preheat a grill or a large grill pan to high.

Grill the meat for 10 to 15 minutes (7 1/2 minutes per side), or until desired doneness. (It’s best at medium rare, about 140 degrees F or 145 degrees F.) Set the meat aside, cover and let rest for 5 to 10 minutes.

Slice the meat paper-thin with a knife or a countertop deli slicer. Divide the meat among 8 bread slices, spread some sour cream-horseradish sauce on each one, then add a few rings of onion slices and top with the rest of the bread. Serve with a big pile of bread & butter pickles, if you like.

 

Garlic-Parmesan Fries

1/4 cup finely grated parmesan

1 big handful parsley, chopped

4 cloves garlic, finely grated

1 teaspoon dried oregano

Garlic salt & fresh ground pepper, to taste

Zest of 1 lemon

1 bag frozen fries

Store-bought marinara sauce, warmed

 

In a bowl, toss together the parmesan, parsley, garlic, oregano, garlic salt, pepper and lemon zest.

Bake or fry French fries according to package directions until golden brown. While the fries are still hot, place them into a large brown paper bag or in a big stainless-steel bowl. Dump the seasoning mixture over the fries and shake or toss to coat. Place the fries onto a serving platter and serve with some warm marinara sauce alongside.

 

Creamed Spinach

1 pound baby spinach (In the bag it’s washed and ready to go)

1 teaspoon olive oil

1/2 yellow onion, finely chopped

2 cloves garlic, finely diced

1/2 stick butter

1/4 cup all-purpose flour

1 1/2 cups milk

3/4 cup grated Parmesan

Pinch nutmeg

 

In batches, sauté the spinach in a large sauté pan over high heat until wilted, 2 to 3 minutes. Transfer to a plate and set aside.

In the same pan, heat the olive oil over medium heat. Add the onions and garlic; cook until translucent, 5 to 8 minutes. Add the butter and flour; cook for 2 minutes.

Slowly whisk in the milk and bring to a boil (it will thicken as comes to a boil). Turn off the heat and stir in the Parmesan, nutmeg and sauteed spinach. Serve immediately with a hard boiled egg if you like.