| Carne Asada Wet Rub |
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2 TBS fresh oregano leaves
2-3 cloves garlic, sliced
1/2 TBS coarse sea salt
1 TBS whole cumin seed
2 tsp whole black pepper
zest and juice of one lime
2 TBS Ground Red Chiles
1 TBS Dark Chile Powder
1 tsp soft brown sugar
1/4 cup olive oil
In a mortar & pestle or food processor, crush oregano, garlic, salt, cumin seed, and black pepper with the juice and zest of one lime. Blend in chiles and chile powder, brown sugar and olive oil.
Rub over beef or pork and marinate for at least 30 minutes, preferably overnight.
Grill over low to medium direct or indirect heat to cook slowly to medium rare / medium. Great with rib eye, sirloin, skirt, bavette, petite tenders, flatiron, flank and chuck steak, as well as pork prime rib, pork chops and pork tenderloin.
Chef’s Note: Taste marinade and adjust seasonings as desired. If using dry ingredients, reduce fresh and whole ingredients slightly, blend and adjust to taste. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com
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