Lemon Rosemary Rub
Ingredients| 1 1/2 tsp grated lemon peel 1 tsp crushed dry rosemary leaves 1/4 tsp salt 1/4 tsp dried thyme leaves 1/4 tsp coarse ground black pepper 2 large garlic cloves -- minced |
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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 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 :
Servings:
1
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