Herb Rub for Beef

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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.


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


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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