Baltimore Pit Beef Sandwich

• 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 slices of rye bread
• Horseradish sauce
• 1 sweet white onion, sliced thin
• 2 ripe tomatoes, sliced thin (optional)
• Iceburg lettuce (optional)

1. Combine ingredients for the rub in a bowl, and mix.
2. Sprinkle 3 to 4 tablespoons all over the beef, patting it in.
3. Place in a baking dish, and cover with plastic wrap.
4. 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.
5. Prepare a hot grill.
6. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare).
7. Turn beef often.
8. Transfer to a cutting board; let it rest 5 minutes.
9. Slice beef thinly across grain.
10. Pile beef high on a roll or bread slathered with horseradish sauce.
11. Garnish with onions, tomatoes and sliced lettuce.
12. Serve.

salt, sweet paprika, garlic, oregano, black pepper, kaiser rolls, horseradish sauce, sweet white onion, tomatoes, iceburg lettuce

Taken from cooking.nytimes.com/recipes/1017325 (may not work)