Pit Beef

Meat

(adapted from Steven Raichlen)

Ingredients

2 tablespoons seasoned salt
1 tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
For the sandwich:
1 3-pound piece top round
8 kaiser rolls
Horseradish sauce (see recipe)
1 sweet white onion, sliced thin

Directions

Combine ingredients for the rub in a bowl. Mix. Sprinkle 3 to 4 tablespoons over beef, patting in. Place in a baking dish. Cover with plastic wrap. For maximum flavor, leave it for 3 days in the refrigerator, turning once a day.

Prepare hot grill. Grill beef 30-40 minutes, until crusty and brown and internal temperature is about 120 degrees (for rare). Turn often. Transfer to a cutting board; let rest 5 minutes.

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

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