For variations of this recipe, Mediterranean Steak, see below.
Yield: Makes 1/4 cup
- 2 teaspoons ground sage
- 2 teaspoons dry thyme
- 2 teaspoons pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary, crushed
- Combine all ingredients. Store in an airtight container. Use to coat lamb, chicken, or beef.
- Mediterranean Steak: Stir together Mediterranean Rub and 1 tablespoon olive oil; rub over 1 (2-pound) flank or sirloin steak. (Or freeze in a freezer bag up to 6 months. Thaw before grilling.) Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or to desired degree of doneness.
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