Steak Rub and Marinade

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Steak Rub and Marinade

4 steaks, any cut

Salt and Pepper, to taste

Smoky Paprika Rub

  • 2 tablespoons smoked or Spanish paprika
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground red pepper

Combine all ingredients in small bowl; press evenly onto beef steak(s).

Grill, pan broil or broil steaks; place roast in oven and cook according to chart. Cook to medium rare (145°F) to medium (160°F) doneness.

Balsamic-Mustard Marinade

  • 2/3 cup balsamic vinaigrette
  • 2 tablespoons Dijon-style mustard

Combine vinaigrette and mustard in small bowl. Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally.

Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Recipes courtesy of

Sponsor: Utah Beef Council