Ancho-Chocolate Citrus Rub
Main Ingredients:
- 1 tbsp ground ancho chili powder
- 3 cloves garlic, minced
- 1 1/2 tsp dried oregano leaves, crushed
- 1 tsp unsweetened cocoa powder
- 1 tsp freshly grated orange peel
- 1/2 tsp ground cinnamon
Directions:
- Combine ingredients in small bowl. Stir to mix well.
- Dry rubs consist of herbs, spices and other dry seasonings.
- Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil, crushed garlic or mustard.
- Rubs can be applied just before cooking or up to two hours in advance. Just refrigerate treated beef until cooking time.
- Simply combine the ingredients and apply evenly to all sides. Cook beef to desired doneness.
Smoky Paprika Rub
Main Ingredients:
- 2 tbsp smoked or Spanish paprika
- 1 1/2 tsp sugar
- 1 1/2 tsp chili powder
- 1 tsp ground black pepper
- 1/2 tsp ground red pepper
Directions:
- Combine ingredients in small bowl. Stir to mix well.
Red Wine-Herb Marinade
Place all ingredients in food-safe plastic bag with steak for 15 minutes to 2 hours.
Main Ingredients:
- 1/4 cup red wine vinegar
- 1/4 cup water
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp chopped fresh thyme or
1 tsp dried thyme leaves, crushed - 1/2 tsp crushed red pepper
Directions:
- Combine all ingredients and mix well.
- When to marinate: For flavor only, marinate for 15 minutes to 2 hours. For tenderizing, marinate for at least 6 hours. Marinating longer than 24 hours can result in a mushy surface texture.
- Never save and reuse a marinade.
Tips:
- Marinate in the refrigerator, NEVER at room temperature.
- Marinate in a food-safe plastic bag or glass utility dish.
- Turn meat occasionally during marinating so that all sides are equally exposed to marinade.
- Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef. This recipe yields approximately 1/2 cup.
Lime-Jalapeno Marinade
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