| Level: | Easy |
| Total: | 1 day 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 1 day 30 min |
| Cook: | 20 min |
| Yield: | 4 sandwiches |
Ingredients
- 2 tablespoons seasoned salt
- Freshly ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 4 pounds top round, cut in 2-equal pieces
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 cup horseradish
- 1 teaspoon garlic, minced
- 1/2 teaspoon sea salt
- 16 slices Rye bread, lightly toasted
Instructions
- Combine seasoned salt, 1 tablespoon black pepper, onion and garlic powder, oregano, paprika and chili powder in a 1-gallon sealable plastic bag. Mix thoroughly and then add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat. When both pieces are done, return them to the bag, and let marinate for 24 to 48 hours in refrigerator. Remove meat from refrigerator at least 20 minutes, prior to grilling.
- In a medium-sized bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic and sea salt and pepper. Mix thoroughly and place into refrigerator for at least 4 hours.
- Set grill or large grilling pan to high heat. Cook meat for 20 minutes or until desired temperature. Remove from heat, cover and let rest for 5 to 10 minutes. Best served medium-rare.
- Slice cooked and rested steaks paper thin using either a knife or counter-top deli-slicer. Place 4-ounces of meat on a slice of toasted rye and spread on sour cream horseradish.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 283 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 26 g |
| Cholesterol | 85 mg |
| Sodium | 337 mg |
Reviews
We used the Washington Post recipe for the meat, and after reading the reviews on the sauce, we made it – and WOW! The sauce was amazing. The combo of the meat, sauce and Vidalia onion hit this sandwich out of the park. Yummy
this was very good especially the mayo horseradish sauce that was so tasty.. i also added and melted some provolone cheese on top ..it was great..thanks Guy..
Soooo yummy! My husband would have this for dinner every night of the week if he could! The horseradish sauce is amazing, even if you KNOW you’re not a horseradish person, try it! My husband is so not a horseradish person and dips his fries in this sauce! And gotta have the coleslaw in it!
I tried this recipe and guessed at the marinade. I don’t see any marinade ingredients listed. Based on another reader’s comment I used orange juice and olive oil for the marinade. At 20 minutes, I cooked the meat a bit too long.
Absolutely delicious, My Husband loves savory beefy sandwiches and this is the perfect recipe. Unfortunately I did not use the grill instead I used the broiler and my Top round turned out beautifully. Thank you so much for this recipe, it a keeper.
Best i have ever had. Having it for dinner tonight as a matter of fact!
Amazing flavor! I made this over the weekend and the guys couldn’t get enough. I cut the recipe in half since I was only cooking for four people. It was plenty! I didn’t make this as a sandwich, but sliced the meat 1/4 inch thick. We using the horseradish sauce as a side garnish for the beef! Very Tasty!!! Thank you Guy!
looked like the piece was 4 inches thick- would take more time and lower heat than this
I have made this several times. My youngest son likes it so much he has now started to make it as well. Good for the boys and watching the big games.
I substituted the horseradish for Emeril’s New York Deli Style Mustard, and man is that sauce good! I haven’t even cooked the steak yet and I’ve already been inspired to write my first review!