Baltimore Pit Beef Sandwich
Charcoal-grilled top round sliced thin and piled high on a kaiser roll with raw onion and tiger sauce, a Baltimore roadside stand icon.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Charcoal grill
- •Meat slicer or sharp knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 22
- carbs
- 30
- protein
- 35
- calories
- 480
Instructions
- 1
Rub the salt, pepper, and garlic powder all over the roast.
- 2
Set up your charcoal grill for direct high heat.
- 3
Sear the roast on all sides until a dark crust forms. Cook for about 8 minutes per side.
- 4
Move the roast to indirect heat. Keep cooking until the internal temperature reaches 125°F for rare.
- 5
Let the roast rest for 15 minutes.
- 6
Whisk the mayonnaise and horseradish together to make tiger sauce.
- 7
Slice the roast paper-thin against the grain.
- 8
Pile the meat onto kaiser rolls. Top with the raw onion and tiger sauce.
Chef's tips
Sear the roast over direct high heat to build a dark crust while keeping the middle rare. Slice it paper-thin against the grain for the best tender texture.
Storage
Refrigerate cooked beef up to 3 days.
Reheating
Best served cold or at room temperature; avoid reheating the sliced meat as it dries out quickly.
Common mistakes to avoid
- •Slicing the meat too thick instead of paper-thin
- •Cooking the roast past medium-rare, which is not traditional
Serving suggestions
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