- 5 Pounds eye round, or inside round of beef
- 1 Tablespoon olive oil
- 1 Tablespoon paprika
- 1 Tablespoon chili powder
- 2 Teaspoons kosher salt
- 2 Teaspoons black pepper
- 1 Teaspoon cumin
- 1 Tablespoon brown sugar
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- 1 large onion, sliced very thin
- 10 kaiser rolls
- Spicy mustard
Pat the meat very dry and set out on a work surface. Mix all of the dry spices together and rub the meat with the olive oil and rub spice blend. Place the meat on plate and refrigerate uncovered for 24-36 hours.
Heat gas or charcoal grill to high. Place the meat on the grill and cook over medium-high heat, turning regularly until the meat reaches an internal temperature of 130 degrees. At this step, developing a good dark crust is crucial.
Remove the meat from the grill and let it rest on a plate for 10 minutes.
Slice the meat paper thin and divide equally onto the kaiser rolls. Top with the sliced onion, a dab of horseradish and mustard, and serve.