INGREDIENTS
DIRECTIONS
Mustard and Peppercorn Crust
Spread 2 tbsp (25 mL) dijon mustard evenly over steaks or roast. Press 1 tbsp (15 mL) coarsely crushed black pappercorns into surfaces and cook to desired doneness.
Tex Mex Rub
Combine 1 tsp (5 mL) each of chili powder, cumin, oregano, onion powder and garlic powder. Rub into steaks or burgers and grill to desired doneness.
Herb and Spice Rub
Combine 1 tbsp (15 mL) dried parsley or chives, 1 tsp (5 mL) of each paprika and garlic powder and 1/4 tsp (1 mL) black pepper. Rub into steaks or roast and cook to desired doneness.
|
NUMBER OF SERVINGS: covers 4 SERVINGS
|
