¼ cup chopped fresh parsley
2 tbsp Dijon-style mustard
1 tbsp mixed black, white, green and pink peppercorns or black peppercorns, cracked
2 large cloves garlic, minced
1 tsp salt
Procedure:
Place all ingredients in food-safe plastic bag with steak for 15 minutes to 2 hours.
Notes:
1. Rubs are seasoning blends applied to the surface of meats.
These quick mixtures add flavor to meats, but do not tenderize.
2. Dry rubs consist of herbs, spices and other dry seasonings.
3. Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil,
crushed garlic or mustard.
4. Rubs can be applied just before cooking or up to two hours in advance.
Just refrigerate treated meat until cooking time.
5. Simply combine the ingredients and apply evenly to all sides. Cook meat to necessary doneness.
Recipe Type: Unknown2 tbsp Dijon-style mustard
1 tbsp mixed black, white, green and pink peppercorns or black peppercorns, cracked
2 large cloves garlic, minced
1 tsp salt
Procedure:
Place all ingredients in food-safe plastic bag with steak for 15 minutes to 2 hours.
Notes:
1. Rubs are seasoning blends applied to the surface of meats.
These quick mixtures add flavor to meats, but do not tenderize.
2. Dry rubs consist of herbs, spices and other dry seasonings.
3. Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil,
crushed garlic or mustard.
4. Rubs can be applied just before cooking or up to two hours in advance.
Just refrigerate treated meat until cooking time.
5. Simply combine the ingredients and apply evenly to all sides. Cook meat to necessary doneness.
Recipe Author: Unknown
Source: http://www.brookshirebrothers.com/media/138770/beeftips.pdf