STEAK RUB

I do a lot of marinating, but I've just gotten into "rubs." Most rubs are dry, like the one I used on my pork with mop sauce. Today I tried one that can best be described as "slushy." I bought some lovely boneless rib eyes and left them in this rub for about 2 hours. Then I grilled on high, about 5 minutes on each side. I should have done mine a bit less for medium rare, but they turned out well. Larry liked the slightly sweet taste that was derived from the brown sugar and balsamic vinegar. We ate the steaks with smashed potatoes--you must try them if you haven't already--corn on the cob, and sauteed mushrooms and onions.

Mix in a gallon sized storage bag:

1 T BBQ seasoning

1 tsp paprika

2 garlic cloves, minced

1 T brown sugar

1 T balsamic vinegar

1/2 tsp each: rosemary, tarragon, thyme

2 T extra virgin olive oil

several grinds sea salt and black pepper

Add the steaks, seal, and place in refrigerator. Turn several times while they marinate.

I'm going to try this same rub on a flank steak. I think we have to invest in a new grill soon. We use ours throughout the year, even when it snows since Larry plows off the patio. It sure keeps the oven cleaner!