Baltimore Pit Beef Sandwich
By: Anonymous
Published: Tuesday, February 2, 2010 - 1:44pm

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 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 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 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.