Greek Rub For Grilled Meat Recipes

GRILLED GREEK-STYLE STEAK (COOKING FOR 2)

Steps:

• Heat gas or charcoal grill. Rub both sides of each piece of beef with garlic; sprinkle with lemon-pepper seasoning.
• Cover and grill beef over medium heat 9 to 11 minutes, turning once, until beef is of desired doneness.
• In small bowl, mix remaining ingredients. Spoon over beef.

GREEK SEASONING BLEND

Steps:

• Mix salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a bowl. Store in an airtight container. Alternately, blend spices in a spice grinder for a finer texture.

GREEK-STYLE RIBEYE STEAKS

Steps:

• In a small bowl, combine the first five ingredients; rub onto both sides of steaks. In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°). Sprinkle with lemon juice, cheese and olives. Serve immediately.

32 HEALTHY GRILL RECIPES: BEST EVER CARNE ASADA

Steps:

• Place steak in a large flat dish with side.
• In a medium bowl, combine marinade ingredients: soy sauce through pepper and mix well to combine.
• Pour your marinade on top of steak in dish and coat steak gently an all sides.
• Cover your marinated steak and refrigerate for 4 - 24 hours. Don't exceed 24 hours.
• Preheat grill to 500 degrees F or medium-high heat.
• Grill to your level of desired doneness. 5 minutes per side will result in a medium rare steak. covered for 5 minutes per side for medium rare, longer for more done. Tip: skirt steak is a thinner cut, to check if your steak is done cut with a knife right on the grill or transfer to a plate and check.
• Use a well seasoned cast iron grill pan for indoor grilling.
• Indoor or outdoor grilling: cover meat and let rest covered with foil for 5 minutes. This allows the steak juices to settle and become even. more flavorful!
• Slice and serve along with your favorite southwest side dishes.

GREEK RUB FOR GRILLED MEAT

Steps:

• Combine all ingredients and stir to mix.
• The spices should be coated with oil but they should not stick together.
• This will keep for up to 6 months if stored in an airtight jar away from light or heat.

GREEK GRILLED RIBEYE STEAKS

Steps:

• Combine salt, pepper, and oregano in a small bowl. Whisk together the oil and wine and add to spices. Rub steaks on both sides with the mixture and place in a single layer in a shallow pan. Cover and marinate for at least one hour before cooking. (Steaks can be covered and marinated for up to 24 hours.).
• Mix 3 tablespoons of olive oil with the lemon juice or zest and brush the steaks just before cooking.
• Grill to taste over hot coals or Medium heat on a gas grill and brush with oil and lemon mixture a couple of times while cooking.
• Serve with lemon wedges on the side.

GREEK SPICE RUB

Steps:

• Combine thoroughly in a small bowl. Store unused rub in an airtight jar.

GREEK STYLE BABY BACK RIBS

Steps:

• Finely mince all the fresh herbs and the garlic. (I use a mini-food processor which turns it all into a sort of poultice together.) Mix in the salt, pepper, olive oil and half the white wine vinegar. Use a spoon to spread the herb mix on both sides of the ribs. Lay the ribs meat side down on the aluminum and fold the sides of the foil up to let the ribs brine inside. Pour the remaining vinegar (or more) into the aluminum container and cover the ribs loosely. Allow the ribs to brine for a few hours or overnight in the refrigerator. Cooking is a two-step process of slow, low-heat. Keep the ribs in their aluminum and lay them on a large baking tray that will catch any vinegar that spills out. Bake them for 2 hours at 200 degrees. Then remove the ribs from the aluminum foil and transfer them to the grill, also at 200 degrees. Turn the ribs every 15 minutes for 1 hour, and raise the temperature to 250-275 for the last 20 minutes to get a good crust. Squeeze fresh lemon juice on ribs before serving.