Five Spice Asian Rub

Categories: None
Yield: 1 servings

2 ts FIVE SPICE POWDER
2 CLOVES GARLIC; PEELED AND
-MINCED
2 ts VEGETABLE OIL
1/4 ts SALT

FIVE SPICE POWDER IS AN AROMATIC MIXTURE OF EQUAL PARTS CINNAMON, CLOVES,
FENNEL SEED, STAR ANISE, AND SOMETIMES GINGER OR CRUSHED SZECHWAN
PEPPERCORNS. COMMERCIAL BLENDS OF FIVE SPICE POWDER ARE AVAILABLE IN ASIAN
MARKET AND MANY SUPERMARKET SPICE SECTIONS. THIS RECIPE IS SUFFICIENT RUB
FOR ABOUT A POUND OF STEAK. YOU CAN DOUBLE OR TRIPLE THE INGREDIENTS TO
COVER MORE FOOD (IF DESIRED). IT IS ALSO AN EXCELLENT RUB FOR PORK OR
POULTRY.

PREP TIME: 10 MINUTES

GRILLING TIME: 14 MINUTES

YIELD: 2 SERVINGS

IN A SMALL MIXING BOWL, COMBINE THE FIVE SPICE POWDER, GARLIC, OIL AND SALT
AND PEPPER. USING YOUR FINGERS, GENEROUSLY RUB THE SPICE MIXTURE ON BOTH
SIDES OF THE STEAKS. PLACE THE STEAKS ON A LARGE SHALLOW PLATE. COVER AND
REFRIGERATE FROM 30 MINUTES TO 2 HOURS. PREPARE A MEDIUM FIRE IN A CHARCOAL
OR GAS GRILL. PLACE THE STEAKS ON AN OILED GRID, DIRECTLY OVER THE HEAT.
GRILL, UNCOVERED, FOR 14 MINUTES FOR MEDIUM RARE OR TO DESIRED DONENESS,
TURNING EVERY 5 MINUTES. SEASON THE STEAKS WITH ADDITIONAL SALT (IF
DESIRED). CARVE THE STEAKS ACROSS THE GRAIN INTO THICK SLICES AND SERVE.

Posted to bbq-digest by LTag106981@aol.com on Jun 19, 1999, converted by
MM_Buster v2.0l.

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