RECADO DE BISTEC : STEAK SPICE RUB

RECADO DE BISTEC : STEAK SPICE RUB

This is a great marinade or rub for beef and one for the #steakchain crew. It can be used on a number of dark meat proteins, as well as chicken and works well for just about any cut.

At the restaurant we would marinate picanha (rump cap) for 24 hours, sous vide the #steaks before finishing on a wood fired grill and serve it with a chimichurri. Sous vide requires equipment that is not readily available in a home kitchen so just marinating and then cooking will suffice.


#proofofwork : 30 mins approx (predominantly for the roast garlic)

Yield: approximately 1 1/2 cups

Ingredients:

25 ea Garlic cloves roasted or confit
10 teaspoons Ground black pepper
2.5 teaspoons Ground allspice
2.5 teaspoons Ground cloves
5 tablespoons Dried oregano
5 teaspoons Salt
10 tablespoons Cider vinegar
10 teaspoons All purpose flour

Method:

Confit the garlic by placing the cloves in a small oven proof sauté pan and cover with oil. Place a lid on the pan and put in a 150C (300F) preheated oven and slow cook until the garlic is soft. Strain the garlic and keep for the spice rub. Keep the oil for other cooking applications.

Place all ingredients in a blender and purée. This rub will last in an airtight container in the fridge for up to one week.

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