marinades

Flavor Boosters- Marinades & Spice rubs

Marinades
Method: Whisk all ingredients in a small bowl. If there is sugar in the marinade, make sure it’s dissolved. Combine the marinade and meat and refrigerate, turning occasionally. Marinate beef, depending on their thickness, at least 1 hour and up to 12 hours. Pat the meat dry before grilling
BALSAMIC & HERB MARINADE
Yields a scant 1 cup, enough for 1½ to 2 lb. meat.
1/2 cup extra-virgin olive oil
3 Tbs. balsamic vinegar
11/2 Tbs. roasted garlic purée
(or 1 Tbs. minced fresh garlic)
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh sage or
fresh oregano
SOY, GINGER & GARLIC MARINADE
Yields about 1 cup, enough for 1½ to 2 lb. meat.
6 Tbs. soy sauce
1/4 cup sugar
8 large cloves garlic, finely chopped
10 scallions (white part only), finely
minced (about 2 Tbs.)
4 tsp. rice vinegar
4 tsp. finely chopped fresh ginger
4 tsp. Asian sesame oil


Spices & Herb Rubs:

Method: Combine all ingredients in a small bowl. Apply rubs just before grilling, or for more flavor, rub the mix into the meat and refrigerate for several hours before grilling. You can store dry spice rubs in the pantry for 2 to 3 weeks. Store rubs with fresh ingredients in the refrigerator for up to 2 days.

TEX-MEX RUB
Yields about ¼ cup, enough for 1½ to 2 lb. meat.
2 Tbs. vegetable oil
1 Tbs. cumin seeds, toasted and ground
1 Tbs. minced garlic
1 Tbs. chopped fresh oregano
11/2 tsp. kosher salt
1 tsp. chili powder
1/4 tsp. cayenne
MIDDLE EASTERN STEAK RUB
Yields ½ cup, enough for 1½ to 2 lb. meat.
3 Tbs. Aleppo pepper or 2 Tbs. Hungarian hot paprika
2 Tbs. ground coriander
1 Tbs. ground cumin
2 tsp. dried mint
1 tsp. olive oil
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice (or 1/4 tsp. each ground cloves and
ground cinnamon)
STAR ANISE & ROSEMARY RUB
Yields 2½Tbs., enough for 1½ to 2 lb. meat.
1 Tbs. chopped fresh rosemary
2 tsp. kosher salt
2 tsp. olive oil
1 tsp. ground star anise or 1/2 tsp. five-spice powder
1 tsp. freshly ground black pepper