Baltimore Pit Beef Sandwich

Ingredients

For the rub:

• 2 tablespoons seasoned salt
• 1 tablespoon sweet paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon black pepper

For the sandwich:

• 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)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    413 calories; 15 grams fat; 5 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 41 grams protein; 117 milligrams cholesterol; 1637 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 sandwiches

Preparation

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. 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. 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.