Flat Iron Steak Bad Boy Sandwich w/ Baked Potato

Dinner Tonight: Flat Iron Steak Bad Boy Sandwich w/ Baked Potato


Thank you Guy Fieri (Food Network), one delicious recipe! Found this recipe via Guy Fieri and it is a good one! I posted the original recipe at the end of the post.  I made a few changes when I prepared the sauce to lighten it up a bit. I used Hellman's Light Mayo and Reduced Fat Breakstone Sour Cream. I also used Healthy Life Sandwich Buns and I used a Flat Iron Steak instead of Top Round. I marinated and refrigerated the Flat Iron Steak yesterday at noon and removed it from the fridge about 30 minutes before grilling. The spices worked well with the Steak and then when grilling created a nice char on the outside and great flavor on the inside. What really set the sandwich off was the sauce, the recipe for this is also listed below. the sauce is also great on a Baked Potato. As a side I had a Baked Potato. For dessert later some more of the Breyer's Carb Smart Chocolate Ice Cream.

Baltimore Beef Bad Boy

Recipe courtesy Guy Fieri

Prep Time:
    15 min
Inactive Prep Time:
    24 hr 30 min
Cook Time:
    20 min

Level:
    Easy

Serves:
    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

Directions

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.