Baltimore Pit Beef

Ingredients

For the rub
2 teaspoon seasoned salt
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper

for the sandwich
3 pound piece top round
8 kaiser rolls or 16 slices rye bread
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceburg lettuce (optional).

horseradish sauce
1 cup mayonnaise
1/2 cup prepared white horseradish, or to taste
2 teaspoons fresh lemon juice
salt and black pepper to taste.

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.

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 10 minutes.

(This pit beef recipe yields rare doneness for a 3 lb. piece of top round. Cook longer for a larger piece of beef or for more well done temperature. A whole top round weighing 15-20 lbs. should take about and hour and a half total on a flat-top grill for rare-medium rare. )

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