2 lbs 1 1/2 inch thick top round steak (sometimes labeled as "London broil")
for the dry rub:
1 1/2 tablespoons sea salt
1 1/2 tablespoons smoked paprika
1 1/2 tablespoons dried dill weed
1 tablespoon white pepper
In a small bowl, stir together the dry rub. Rub on both sides of the steak and allow to to sit about 20 minutes. Grill on preheated indoor grill (it took only 7 minutes at 450 using my countertop grill) or Alternately, grill outside or cook on the stove top in a skillet until desired doneness. Remove to a platter, tent with foil and allow to sit for 5 minutes before thinly slicing it against the grain and on a sharp angle. Serve in a pita with cucumber salad.
Yield: 4-6 sandwiches