Here's a recipe I found for Baltimore Pit Beef. I guess you could make it as salty as you like just by increasing or decreasing the amount of salt based on your tastes:
Baltimore Pit Beef
3 lb. top round beef roast
2 Tablespoons seasoned salt
1 Tablespoon sweet paprika( I used regular)
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
Combine all ingredients for rub in bowl. Sprinkle 3-4 Tablespoons of rub over 3 lb. top round beef roast, patting it into beef.
Place in baking dish and cover with plastic wrap.
You can marinate for a few hours but for maximum flavor, marinate 3 days in fridge- turning once a day.
Heat grill to very hot!! Grill beef 30-40 minutes or until outside is crusty and dark golden brown(even black) and internal temperature is about 120 degrees for rare, higher temp for medium rare. Turn beef often with tongs.
Transfer to cutting board and let rest for 5 minutes.
Slice beef as thinly as possible across grain, then finely chop with meat cleaver.
Serve immediately with kaiser buns, horseradish sauce, thinly sliced sweet white onions, thinly sliced lettuce and thinly sliced fresh tomatoes.