3 pound piece top round
8 KaiserRolls or 16 slices rye bread
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceberg lettuce (optional).
1 cup mayonnaise
1/2 cup prepared white horseradish, or to taste
2 teaspoons fresh lemon juice
Salt and black pepper to taste.
Sprinkle 3 to 4 tablespoons of seasoning over the beef, rubbing it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours,you can leave it over night to enhance the flavor.
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 20 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 hour and a half total on a flat-top grill for rare-medium rare. )
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