articles online: food & wine

Steak on the Barbie

Chef Paul Leurck of JR's Steakhouse in the Holiday Inn Conference Resort has two quick recipes to complement your "Steak on the barbie" from our June/July 2003 food feature.

Marinade Recipe

One-half cup Tequila, preferably high quality such as Patron or Cabo Wabo
Three-quarter cup roasted cumin seeds
One-half cup lime juice
One-half cup soy sauce
One-quarter cup dried garlic, minced
One-quarter cup dried onion, minced
2 cups chicken stock
One-half cup tri-colored peppercorns, whole
One-half cup fresh cilantro, stems and leaves, whole

In saucepan, carefully heat tequila over medium-high heat to burn off alcohol. Remove from heat and add remaining ingredients. Let cool and refrigerate several hours before use to allow flavors to blend.

Dry Rub for BBQ

2 cups sugar
One-quarter cup paprika
One-half teaspoon cayenne pepper
2 teaspoons black pepper
2 teaspoons chili powder
1 teaspoon garlic powder
One-half cup salt

Combine all ingredients and use as rub for any barbeque meat. Makes about 3 cups.

Publisher's Note:
These recipes may be printed for personal use only.

This is an online supplement to an article which originally appeared in the June/July 2003 issue of Decatur Magazine.
It may not be reproduced or redistributed in whole or in part without the publisher's consent.
© Copyright 2003 Decatur Magazine - First String Productions. All rights reserved.