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