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
I know you hardly need a recipe to know how to make a sandwich, but this one was so good I had to share. I am actually not much of a sandwich person myself but lately I have been craving and creating interesting sandwich combinations. This is one of my new favorites. The seasonings on the meat echo the flavorings of the cucumber salad and they combine to create a really flavorful, juicy sandwich. Top round steak is a great, economical choice if you are craving something beefy. It is full flavored and quite tender when cooked medium-rare and sliced diagonally against the grain. Another bonus is that I frequently can find top round steak on sale for about $2 a lb. Alternately a flat iron or skirt steak would work well instead. And imagine how impressed people will be when you reveal that the sandwich is entirely homemade, right down to the pita!