Seasonings and Rubs – Recipes Part I – St. Louis Steak

Q.  Thanks for describing the rubs and seasonings that you have to offer.  Would you have any recipes you’d like to share? 

Would I?  Would I?

I sure would. How about if I post one recipe per blog? And if my readers would want to share any that they use with the same rub, that would be awesome.

First up – St. Louis Steak Seasoning, which is a mouth-watering blend of seasonings with a hint of mesquite that enhances each and every steak you grill.  It can also be used on thick juicy pork chops or tuna steaks.

Flank Steak

Try this recipe on any of these cuts of meat - chuck steak, flank steak or London Broil. The key is the marinade. Let it sit for at least 8 hours, preferable overnight. It’s like the German Sauerbraten (German sour roast) that can be prepared with a variety of meat.  The difference being the marinade and the length of time for the marinade.

Ingredients:

• 3 or 4 pound Flank Steak
• Marinade consisting of:
  • 1 ounce of TJ Gallivan’s St. Louis Steak Seasoning
  • ¾ cup cider vinegar
  • ¼ cup water
  • ¼ cup olive oil

Method:

1. In a mixing bowl mix together the seasoning, vinegar and water.
2. Add oil and mix well.
3. Put steak in a large (gallon size) ziplock bag. Pour marinade over the steak.
4. Refrigerate and let marinade overnight (or at least 8 hours)
5. Grill on low temperature (between 200 and 250) for at least an hour or until the internal temperature reaches 160 degrees.
6. Let sit for 5 minutes before slicing. Slice with the grain and on a slight angle.
7. For gravy - strain the marinade into a sauce pan, heat and add a smooth blend of corn starch and warm water, stirring constantly.  Heat to desired thickness.

Serve with mashed potatoes, cooked carrots and caramelized onions.  This is the very definition of comfort food.

Not only do we help you go from Your Kitchen to the Marketplace, we can enhance your food product line by offering you the best in private label products, including rubs and seasonings, sauces, marinades, condiments, dressings and salsas.

TJ Gallivan

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