Herb Rub for Beef
From The Complete Meat
Cookbook
(Canada, UK), by Bruce Aidells and Denis Kelly.
This flavorful rub can be used on grilled pork
chops and grilled pork tenderloin. It's also delicious
on grilled lamb chops and rack, shoulder, or leg of
lamb, and grilled steak.
Ingredients:
2 Tbsp chopped fresh basil or 2 tsp dried
2 tsp chopped fresh thyme or 1 tsp dried
1 Tbsp chopped fresh rosemary or 2 tsp dried
1 Tbsp chopped fresh oregano or 2 tsp dried
1 Tbsp crushed fennel seeds
1 tsp ground coriander
2 tsp garlic powder or granulated garlic
2 Tbsp salt
2 tsp coarsely ground black pepper
Instructions:
Mix all the ingredients in a small bowl. If you use
dried herbs, the rub will keep at room temperature in
a sealed jar for up to 2 months. If it's made with any
or all fresh herbs, it will keep, sealed, in the
refrigerator for about 2 weeks.
Yield:
Makes
1/2 cup
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Spice Rub for Pork or Beef
Orange-Ginger Marinade for Beef
Bourbon Barbecue Sauce
Sesame-Ginger Marinade
Marinated Steak Chipotle
Rib Eye Steaks with Amazing Glaze