Emeril’s Steak Rub Recipes
Simple Gaaahlicky Pot Roast with Steak Rub
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008
- 1 boneless beef chuck roast (about 3 pounds)
- 10 cloves garlic, peeled and cut in half lengthwise
- 5 teaspoons Emeril’s Steak Rub
- 2 tablespoons vegetable oil
- 1 cup Emeril’s All Natural Beef Stock
Using the tip of a sharp paring knife, make 20 evenly spaced small slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Using a ¼ teaspoon measuring spoon, spoon ¼ teaspoon of the Steak Rub into each slit along with the garlic. Heat a Dutch oven over high heat. Add the oil and, when hot, add the roast and sear until well browned on all sides, 4 to 6 minutes per side. Add the stock, cover the pot, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 to 3 1/2 hours, turning 2 or 3 times during the entire cooking time. Check occasionally to make sure that there is always a little liquid on the bottom of the pan. If necessary, add more water or stock. When the roast is very tender, carefully transfer to a serving platter. Slice or pull meat apart into serving pieces and serve with the pan juices drizzled over the top. YIELD: 6 to 8 servings
Simple Steak-Rub Marinade for Steaks
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008
- 1 cup balsamic vinegar
- ½ cup extra-virgin olive oil
- 2 tablespoons minced garlic
- 2 teaspoons crushed red pepper flakes
- 2 tablespoons Emeril’s Steak Rub
Place the balsamic vinegar, olive oil, garlic and Steak Rub in a 1-gallon resealable plastic food storage bag. Use as a marinade for your favorite steaks; for best results, allow steaks to marinate at room temperature for up to 2 hours. Note: this recipe makes enough marinade for 4 large steaks. (Season steaks lightly with salt and additional Steak Rub to taste after marinating and before cooking.) Yield: about 2 cups marinade
Grilled Flank Steak
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 200
- 1 ½ cups dry sherry wine
- ½ cup sherry wine vinegar
- 1 cup thinly sliced red onion
- 2 tablespoons minced garlic
- ½ cup olive oil
- 2 tablespoons plus 1 teaspoon Emeril’s Steak Rub
- 1 (1 ½ to 2 pounds) flank steak
- Salt and pepper
In a shallow bowl large enough to hold the steak, combine the sherry wine, sherry vinegar, red onions, garlic, olive oil and 2 tablespoons of the Steak Rub. Stir to blend well. Place the flank steak into a 1-gallon resealable plastic food storage bag, add the marinade and seal. Refrigerate overnight, turning at least once. Preheat a grill to high heat. Remove the steak from the marinade and season both sides lightly with salt, pepper and remaining teaspoon of Steak Rub. Grill the steak to the desired degree of doneness, 4 to 5 minutes per side for medium rare. Remove from the grill and set aside to rest for 5 minutes before thinly slicing across the grain. Yield: 4 to 6 servings