Baltimore Pit Beef Sandwich Recipe

• 2 Tbsp. seasoned salt
• 1 Tbsp. sweet paprika
• 1 tsp garlic pwdr
• 1 tsp dry oregano
• 1/2 tsp black pepper
• 1 x 3-lb. piece top round
• 8 x kaiser rolls or possibly
• 16 slc rye bread horseradish sauce see recipe
• 1 x sweet white onion sliced thin
• 2 x ripe tomatoes sliced thin, optional iceburg lettuce optional

1. 1.
2. Combine ingredients for the rub in a bowl, and mix.
3. Sprinkle 3 to 4 Tbsp.
4. all over the beef, patting it in.
5. Place in a baking dish, and cover with plastic wrap.
6. You can cover the beef with the rub for a few hrs, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.
7. 2.
8. Prepare a warm grill.
9. Grill beef 30 to 40 min, or possibly till outside is crusty and dark brown and internal temperature is about 120 degrees (for rare).
10. Turn beef often.
11. Transfer to a cutting board; let it rest 5 min.
12. 3.
13. Slice beef thinly across grain.
14. Pile beef high on a roll or possibly bread slathered with horseradish sauce.
15. Garnish with onions, tomatoes and sliced lettuce.
16. Serve.

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

Taken from cookeatshare.com/recipes/baltimore-pit-beef-sandwich-76467 (may not work)