Baltimore Beef Bad Boy

Directions

1. 1
   Combine the spices for the meat in a resealable 1-gallon plastic bag and shake to mix thoroughly.
2. 2
   Add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat.
3. 3
   Add the first piece back to the bag, seal and marinate as long as you can in the refrigerator -- 24 to 48 hours is recommended.
4. 4
   But if you can't wait, just go for it.
5. 5
   It won't be as over-the-top, but it will still be really good.
6. 6
   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.
7. 7
   Mix thoroughly and refrigerate for at least 4 hours.
8. 8
   Twenty minutes before you plan on grilling, remove the meat from the refrigerator and let it sit at room temperature.
9. 9
   Preheat a grill or a large grill pan to high.
10. 10
    Grill the meat for 10 to 15 minutes (7 1/2 minutes per side), or until desired doneness.
11. 11
    (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.
12. 12
    Slice the meat paper-thin with a knife or a countertop deli slicer.
13. 13
    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.
14. 14
    Photograph by Yunhee Kim