Multipurpose Meat Rub
- In small bowl, stir together basil, oregano, salt, thyme, garlic powder, onion powder, and pepper. Transfer mixture to small jar or plastic bag. Seal; store in cool, dry place for up to 3 months. Stir or shake before using.
From the Test Kitchen
To use as a rub:
Brush desired cut of beef, pork, or poultry with olive oil. Crush some of the rub mixture and sprinkle evenly over meat; rub in with your fingers. Grill or broil meat or poultry.
To use as a marinade:
In a screw-top jar, combine 3 tablespoons olive oil, 3 tablespoons red wine vinegar (use white vinegar for chicken), 2 teaspoons of dry rub mixture, and 1 teaspoon Dijon-style mustard. Cover and shake well.
Place 1 to 1-1/4 pounds pound pork chops or tender beef steaks (such as rib eye, top loin, or sirloin), or skinless, boneless chicken breast halves in resealable plastic bag set in shallow dish. Pour marinade over meat or chicken; seal bag. Marinate in refrigerator for 4 to 6 hours, turning bag occasionally. Drain, discarding marinade. Grill or broil meat or chicken as desired.
Nutrition Facts (Multipurpose Meat Rub)
- Per serving:
- 6 kcal cal.,
- 242 mg sodium,
- 1 g carb.
- Percent Daily Values are based on a 2,000 calorie diet