Step 1

Mis the kosher salt, paprika, pepper, garlic powder, oregano and cayenne pepper in a small bowl.

Step 2

Trim the fat cap off of the roast and cut it in half. Rub each of the halves with half of the seasoning mixture, massaging it into each side of the roast. Wrap with plastic wrap and refrigerate for 1-24 hours.

Step 3

Preheat the grill on high for about 10 minutes.

Step 4

Rub the roast with the remaining seasoning mix. Sear the roast on all sides. Turn off one side of the grill and place the roast on the side that the burners are off so the roast will cook over indirect heat. Turn every 10-15 minutes or so.

Step 5

Cook the sirloin roast for about 1 hour or until the internal temperature measures 140 degrees or medium rare.

Step 6

Cover with aluminum foil and rest for 20 minutes. Slice the beef very thinly. Slather both sides of the buns with the tiger/horseradish sauce, top with sliced beef, sliced onions and pickles. Serve warm or at room temperature.