Baltimore Pit Beef Sandwich

Baltimore Pit Beef Sandwich

For the rub:

2 T. seasoned salt

1 T. sweet paprika

1 t. garlic powder

1 t. dried oregano

1/2 t. black pepper

For the sandwich:

1 3 pound piece top round

8 kaiser rolls or 16 slices of rye bread

Horseradish sauce

1 sweet white onion, sliced thin

2 ripe tomatoes, thinly sliced (optional)

Iceburg lettuce, thinly sliced (optional)

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

Heat grill to very hot. Grill beef 30 to 40 minutes, or until outside is crusty and dark golden brown (even black) and internal temperature is about 120 degrees (for rare; somewhat higher for medium-rare or medium). Turn beef often with tongs. Transfer to a cutting board and let it rest for 5 minutes.

Slice beef as thinly as possible across the grain, then finely chop with a cleaver. To serve, pile beef high on a roll or bread thickly slathered with horseradish sauce. Garnish with onions, tomatoes and lettuce. Serve immediately.

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