Herb Rub for Beef
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Adapted from Fine Cooking, July 1998. Try our kitchen-tested
Herb Rub on our Coleman Natural Beef™ roast the next time you grill a roast.
Ingredients:
- 1/2 cup lightly packed basil leaves
- 2 Tbsp cracked Tellicherry peppercorns
- 2 Tbsp fresh rosemary leaves
- 2 Tbsp lightly crushed mustard seeds
- Grated zest of 1 lemon
- 2 Tbsp olive oil
- 4 cloves of garlic
- 2 tsp kosher salt
Directions:
Combine all the ingredients in a small food processor (or mortar and pestle),
and process to a smooth paste. Press the dry rub onto the surface of the meat
and inside a rolled and tied roast. (If preparing ahead of time, press the
salt on the beef just before cooking.)
Makes 1/2 cup
Per .02-oz Serving: 2 calories; 61% of calories from fat; .2g total fat;
.02g saturated fat; 0mg cholesterol; 13mg sodium; .17g total carbohydrates;
.05g protein
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