Baltimore Pit Beef Sandwich

Photo: flickr user scaredy_kat

Ingredients

2 tablespoons seasoned salt

1 tablespoon sweet paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon black pepper

1 3-pound piece top round

8 kaiser rolls or

16 slc rye bread

horseradish sauce see recipe

1 sweet white onion sliced thin

2 ripe tomatoes sliced thin, optional

iceburg lettuce optional

Preparation

1. Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.

2. Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.

3. Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.