Lemon-Rosemary Rub

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Lemon-Rosemary Rub Ingredients

1 1/2 ts Grated lemon peel	1/4 ts Dried thyme leaves
1 ts Dried rosemary leaves;	1/4 ts Coarse ground black pepper
1/4 ts Salt	2 lg Garlic cloves; minced

Instructions for Lemon-Rosemary Rub

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 Recipe by: Meat Board Test Kitchens Converted by MM_Buster v2.0l.

Main Ingredient: CitrusCuisine: Uncategorized

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