CHEF JOHN'S ALL-PURPOSE STEAK RUB AND BARBECUE DRY RUB
You should never waste your money by buying dry rubs and steak rubs at the store. Your store-bought versions are nothing more than half salt, half dried spices and herbs--which you can simply mix up at home for a fraction of the cost.
Provided by Chef John
Time 5m
Yield 16
Number Of Ingredients 8
Steps:
- For an all-purpose barbecue rub, mix salt, garlic powder, pepper, paprika, cumin, rosemary, thyme, and brown sugar together in a bowl until well combined.
- For an all-purpose steak rub, mix all ingredients except the brown sugar.
- Store in an airtight container until needed.
Nutrition Facts : Calories 17 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1425 mg, Sugar 3.5 g
LEE'S ALL-PURPOSE DRY RUB
Sweet and spicy rub goes good on anything! Ribs, chicken, vegetables, and more. I got tired of making this recipe every time I cooked, so I made a large jar of it. If it's too spicy, use less of it. Not spicy enough? Add more chipotle or chili powder.
Provided by Lee P. Burg
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk brown sugar, paprika, garlic salt, black pepper, cumin, salt, ginger, and chipotle pepper together in a bowl. Store in an airtight container.
Nutrition Facts : Calories 68.3 calories, Carbohydrate 16.5 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 2400.4 mg, Sugar 13.4 g
CHEF JOHN'S GRILLED MOJO BEEF
This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is my top choice.
Provided by Chef John
Categories World Cuisine Recipes Latin American Caribbean
Time 2h18m
Yield 4
Number Of Ingredients 14
Steps:
- Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
- Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
- Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
- Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
- Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
- Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 16 g, Cholesterol 50.6 mg, Fat 23.2 g, Fiber 3.6 g, Protein 29.1 g, SaturatedFat 5.7 g, Sodium 2116.6 mg, Sugar 6.5 g
ALL PURPOSE BARBECUE RUB
I like this recipe because it is a very adaptable one. Ingredients can be added or changed a bit to suit your own personal taste. The recipe came from About.com website.
Provided by lauralie41
Categories Vegan
Time 5m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- In a small bowl mix all the above ingredients together. A spoon or whisk can be used but clean fingers work best.
- Pour the rub in an airtight jar and store away from heat and light for up to 6 months.
CHEF JOHN'S GRILLED FLAP STEAK
While it did make for some extremely tasty Asian-style lettuce wraps, you can use flap meat in so many other wonderful ways. You should try this in tacos or Philly cheese steak. I used the grilled meat with lettuce, carrots, red onions, chopped peanuts, and cilantro leaves to make a salad. For the dressing I combined the reserved meat juices, sambal, fish sauce, and rice vinegar to taste. I didn't measure anything, and neither should you.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 4h15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
- Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 2 g, Cholesterol 102.2 mg, Fat 23.3 g, Fiber 0.2 g, Protein 51.1 g, SaturatedFat 8.2 g, Sodium 831.5 mg, Sugar 0.3 g
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CHEF JOHN'S BEST STEAK RECIPES
From allrecipes.com
- Chef John's Grilled Flap Steak. View Recipe. Cut of steak: Flap. This cut of beef looks like skirt steak, but it's actually cheaper (usually) and equally delicious.
- Butcher's Steak (Hanger Steak) View Recipe. Cut of steak: Hanger. With this recipe, you can enjoy restaurant-quality Steak Frites at the homestead. You'll love this inexpensive cut; it turns out as tender as filet mignon and as flavorful as ribeye.
- Chef John's Grilled Mojo Beef. View Recipe. Cut of steak: Skirt. "This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is my top choice," says Chef John.
- Chef John's Steak Pizzaiola. View Recipe. Cut of steak: Tenderloin. You can use almost any cut of steak. They get a quick high-heat searing, then it's all about the sauce.
- Garlic Steak with Garlic. View Recipe. Cut of steak: New York strip. This grilled steak gets a double-shot of garlic and a blast of balsamic vinegar at the end to balance everything out.
- Barbarian Beef. View Recipe. Cut of steak: boneless top round. "If you've ever wanted to channel your inner barbarian and cook a large hunk of meat right on the coals, no grill, then this the recipe for you," says Chef John.
- Tuscan Flank Steak. View Recipe. Cut of steak: Flank steak. The key here is a simple marinade featuring classic Tuscan ingredients like olive oil and fresh rosemary, blended up with fresh lemon juice, garlic, and red pepper flakes.
- Ropa Vieja (Cuban Beef) View Recipe. Cut of steak: Flank. Chef John recommends that you use beef flank steak if possible, as it produces the most stylish shreds.
- Beerbecue Beef Flank Steak. View Recipe. Cut of steak: Flank. Beer is the key ingredient of an amazing barbeque sauce for grilled flank steak. It's actually sauce, marinade, and basting liquid all in one.
- Manhattan Filet with Pan Sauce Bordelaise. View Recipe. Cut of steak: New York strip. "This simple technique not only provides you with a NY strip steak that eats like a filet mignon, but the trimmings are used to make a world-class pan sauce," says Chef John.
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