Steak Enthusiast

From Chris in Iowa
Rub Me All Over
Makes enough for 12 steaks

3 T. Sweet Paprika
1 T. Cayenne Pepper
1 T. Onion Powder
2 T. Garlic Powder
2 T. Sea Salt
2 T. Freshly Ground White Pepper
2 tsp. Dried Oregano
2 tsp. Dried Thyme
Combine all ingredients; store in an airtight container.  Rub generously on
your favorite steak 2 hours prior to grilling as desired.

Latin Rub for Steak
Makes enough for 4-12 ounce steaks

4 Steaks (10-12 ounces each; about 1″ thick)
1/2 c. Cumin Powder
1/2 c. Chili Powder
4 T. Ground Coriander
2 T. Cayenne Powder
4 T. Black Pepper
2 T. Cinnamon
2 T. Brown Sugar
1 T. Salt
1 T. Garlic Powder (not Garlic Salt)
1/4 c. Vegetable Oil
1 Lime, cut into quarters

Remove steaks from refrigerator to bring to room temperature.  Meanwhile, start your grill.  While the grill is heating up, mix well all the ingredients listed, except vegetable oil and lime, in a small bowl.  When the grill is ready, rub steaks on both sides with the vegetable oil, then dredge in the rub mix.  Place the prepared steaks on the grill; for medium rare doneness, grill about
4 minutes on each side.  Remove steaks to serving plate and garnish with lime wedge.

Michaela Rosenthal
Woodland Hills, CA

Tangerine-Lime Mojo Meat Marinade

Ingredients:
1 teaspoon grated tangerine zest
3/4 cup fresh tangerine juice
1/2 teaspoon grated lime zest
1/2 cup fresh lime juice
2 garlic cloves, crushed
2 teaspoons whole grain mustard
1 teaspoon kosher (coarse) sea salt
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1/2 cup virgin olive oil

Directions:
Place all ingredients in a blender.  Process for 30 seconds to incorporate.  With the motor running, add oil in a thin stream.  Place in a glass jar with a lid for storage if not using right away.