Recipes: Marinades & Rubs

Garlic Herb Grilling Paste

	This big-flavor grilling paste is delicious on a tender steak like a ribeye or filet mignon. This makes enough to use on four (6- to 8-ounce) Certified Hereford Beef® steaks. Ingredients ¼ cup fresh minced garlic (from about 6 to 8 large cloves) ¼ cup sweet Hungarian paprika 1 teaspoon dried rosemary ¼ cup olive oil 1 teaspoon kosher or sea salt 1 teaspoon ground black pepper

Instructions

1. Mix all ingredients together in a shallow pie pan. Dredge both sides of each steak in the grilling paste and set aside to marinate for at least 30 minutes before grilling. Makes about ¾ cup.

Wave the Wheat Marinade

	During the winter, cattle can graze on the grass-like shoots of green winter wheat, so it's only natural that Certified Hereford Beef® and wheat beer complement each other, too. Use this marinade on flank, chuck, sirloin or skirt steaks. Ingredients ¾ cup wheat beer 2 garlic cloves, minced 1 tablespoon Dijon mustard ½ cup balsamic vinegar ½ cup olive oil

Instructions

1. In a bowl, whisk all ingredients together. Use as a marinade on beef. Will keep for up to 3 days, covered, in the refrigerator.