Lemon-rosemary rub
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Grated lemon peel |
| 1 | teaspoon | Crushed dry rosemary leaves |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Coarse ground black pepper |
| 2 | larges | Garlic cloves -- minced |
| Porterhouse, tenderloin, rib eye, and top loin. This | ||
Directions
Combine all ingredients. Use to season tender beef steaks or roasts such as: sirloin, T-bone, 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 Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 11-08-1995 Re-formatted to Meal Master by: Nancy Filbert {*Prodigy ID# LRCE87A} Nov. 1995 Recipe By :