Friday, March 20, 2009

West Coast Meat Rub

I made this recently for my son and Megan putting it on pork tenderloin. The smell is fantastic. Originally the recipe was for flank steak and it is delicious either way. I think it would also be wonderful on chicken. It is easy and extremely flavorful. This makes enough for two flank steaks (1.5 lbs. each) or you can cut it in half for less meat.

4 tsp. minced garlic
2 1.5 lb. each flank steaks (or pork tenderloin or chops or chicken)
2 tbls. chili powder
2 tsp. five spice powder
2 tsp. salt
2 tsp. sugar
1 tsp. freshly ground pepper
1 tsp. ginger

Rub meat on all sides with garlic. Mix the remaining ingredients in a small bowl and then sprinkle them evenly on the meat. Rub the spices into the meat. Place the meat in plastic bags and refrigerate for 2 hours (can be less or more). Cook the meat on the grill or in the oven as you normally would.

No comments:

Post a Comment