MARINADES AND RUBS

Marinades and rubs add unique flavors to beef for the grill. A marinade is a highly seasoned liquid used to give favor, and in some cases, tenderize less tender cuts of beef. Marinades usually consist of liquid such as fruit or vegetable juices, wine, water and oil, combined with seasonings and herbs. To tenderize, a marinade must contain an acidic ingredient such as lemon juice, wine vinegar or yogurt. A rub is a highly concentrated blend of herbs and spices which flavors the exterior of the beef as it grills.

MEXICALI MARINADE

Preparation time: 10 minutes

    • 2 tablespoons each chopped cilantro or parsley and fresh lime juice
    • 1/2 cup prepared salsa (mild, medium or hot, as desired)
    • 1 tablespoon vegetable oil

Combine all ingredients, stirring until well blended. Use to tenderize and flavor beef steaks or roasts such as: eye round, top round, flank and chuck. Use to season tender beef steaks or roasts such as: sirloin, T-bone, Porterhouse, tenderloin, rib eye and top loin. Makes about 2/3 cup.

LEMON-BASIL MARINADE

Preparation time: 10 minutes

    • 1/4 cup each fresh lemon juice and water
    • 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil leaves, crushed
    • 1 teaspoon vegetable oil
    • 1/2 teaspoon grated lemon peel
    • 1/4 teaspoon coarse grind black pepper

Combine all ingredients, stirring until well blended. Use to tenderize and flavor beef steaks or roasts such as: eye round, top round, flank and chuck. Use to season tender beef steaks or roasts such as: sirloin, T-bone, Porterhouse, tenderloin, rib eye and top loin. Makes about 1/2 cup.

SOUTHWESTERN RUB

Preparation time: 10 minutes

    • 1 1/2 teaspoons chili powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon dried oregano leaves, crushed
    • 1/4 teaspoon ground cumin

Combine all ingredients. Use to season tender beef steaks or roasts such as: sirloin, T-bone, Porterhouse, tenderloin, rib eye and top loin. Makes enough to season 2 pounds of beef.

ROSEMARY-GARLIC RUB

Preparation time: 5 minutes

    • 1 1/2 teaspoons grated lemon peel
    • 1 teaspoon dried rosemary leaves, crushed
    • 1/4 teaspoon each salt, dried thyme leaves and coarse grind black pepper
    • 2 large garlic cloves, minced

Combine all ingredients. Use to season tender beef steaks or roasts such as: sirloin, T-bone, Porterhouse, tenderloin, rib eye and top loin. Makes enough to season 2 pounds of beef.

NOTE: Beef steaks may also be cooked in a covered cooker (direct method).

See Grilling Guides - Table 1 for cooking times