| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
Condiments, Seasonings, Rubs and sp |
1 |
servings |
INGREDIENTS
| 1 1/2 |
ts |
Grated lemon peel |
| 1 |
ts |
Dried rosemary leaves; crushed |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dried thyme leaves |
| 1/4 |
ts |
Coarse ground black pepper |
| 2 |
lg |
Garlic cloves; minced |
INSTRUCTIONS
Combine all ingredients. Use to season tender beef steaks or roasts such
as: sirloin, T-bone, Porterhouse, tenderloin, rib eye, and top loin. This
recipe makes enough rub to season 2 pounds of beef.
Comments: Rubs are applied to the exterior surface of the meat just before
grilling; they need no standing time. However, for convenience, rubs may be
applied several hours in advance; the coated meat should be refrigerated
until grilling time. Flavors become more pronounced the longer the rub is
on the meat. You can create your own blend of seasonings for rubs or use a
commercial blend.
Recipe Source: GREAT GRILLED BEEF (cookbooklet by mail) - Send a
business-size SASE to Meat Board Test Kitchens, Dept. GGB-CD, 441 N.
Michigan Ave., Chicago, IL 60611 As reprinted in the Jul/Aug, 1992 issue of
Cookbook Digest
Recipe by: Meat Board Test Kitchens
Converted by MM_Buster v2.0l.
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