FOR RUB:
2 Tbsp. diced onion
2 Tbsp. minced parsley
2 tsp. oregano
2 cloves minced garlic
2 tsp. basil
2 tsp. red chili
2 tsp. paprika
1 bay leaf, crushed
2 tsp. salt
1/2 tsp. black pepper
FOR MARINADE, ADD:
1 cup olive oil
1/2 cup red wine vinegar (leftover wine works well)
Mix spices, grind together in a spice grinder for fuller flavor and rub on meat. For a marinade, mix spices with the oil and vinegar and marinate beef for an hour, turning every 20 minutes. Place beef on hot, oiled grill then turn on low, close grill cover and cook until 2/3 cooked, then turn and cook the rest of the way. Makes enough marinade for 1 lb. of meat. Pair with the 2006 Garnacha de Fuego.
2 Tbsp. diced onion
2 Tbsp. minced parsley
2 tsp. oregano
2 cloves minced garlic
2 tsp. basil
2 tsp. red chili
2 tsp. paprika
1 bay leaf, crushed
2 tsp. salt
1/2 tsp. black pepper
FOR MARINADE, ADD:
1 cup olive oil
1/2 cup red wine vinegar (leftover wine works well)
Mix spices, grind together in a spice grinder for fuller flavor and rub on meat. For a marinade, mix spices with the oil and vinegar and marinate beef for an hour, turning every 20 minutes. Place beef on hot, oiled grill then turn on low, close grill cover and cook until 2/3 cooked, then turn and cook the rest of the way. Makes enough marinade for 1 lb. of meat. Pair with the 2006 Garnacha de Fuego.
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Brian Hillhouse
ReplyDeleteExcellent, added that to my list of rubs