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:

  1. 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:

  1. 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:

  1. Combine all ingredients and mix well.
  2. 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.
  3. 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