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 www.beefitswhatsfordinner.com
Sponsor: Utah Beef Council
