Chef Jose’s Steak Seasoning
INGREDIENTS:
2 tablespoons kosher or coarse-grained sea salt
1 tablespoon freshly ground black, green and pink peppercorn mix
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon granulated garlic
1 tablespoon granulated onion powder
DIRECTIONS:
Mix together and store in an airtight container for up to 6 months. When ready to use, drizzle meat with olive oil and rub onto both sides. Wrap with plastic wrap to help imbue flavor and marinate in the refrigerator for 2 hours. Take meat out of the refrigerator 30 minutes prior to grilling as cold steaks result in uneven cooking.
Citrus Garlic and Herb Chimichurri
INGREDIENTS:
4 cloves fresh garlic, minced
1/2 rind of 1 lemon, 1 lime and 1 orange, zested
Juice of 1/2 lemon, 1/2 lime and 1/2 orange
1 tablespoon fresh oregano, finely chopped, or 1/2 teaspoon dried oregano
1 1/2 teaspoons thyme leaves, finely chopped
1 cup fresh parsley, finely chopped
1 sprig fresh rosemary needles, finely chopped
1/4 teaspoon crushed red pepper
1/2 teaspoon fine sea salt
1/4 teaspoon finely ground fresh green, black and pink peppercorn mix
1/3 cup extra virgin olive oil
DIRECTIONS:
Prep: 10-15 minutes, Rest: 2 hours
Mix all ingredients together into a pesto-like consistency and let rest 2 hours for optimal flavor. Serve at room temperature over grilled meat or veggies for a bright, zesty pop to a savory summer meal.
Makes 4 generous servings
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"Chimichurri is a South American sauce made with a variety of herbs and garlic."