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Garlic Lover's Rub

:  May/June 2007

Your rating: None Average: 3.8 (37 votes)

In this wet rub, we let the aromatic champion take center stage—a sure winner for the garlic lover in all of us. This rub is so versatile, we think it's great with virtually any meat or vegetable. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi, chicken, duck, pork, beef, lamb.


READER'S COMMENT:
"I used this rub on grilled steak. I was afraid it might be too salty because of what a previous reviewer said but surprisingly it was fine. I still think I might cut down on the salt though because I would like to taste the garlic and...
Garlic Lover's Rub Recipe

Makes: About 1/4 cup

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 8 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons stone-ground mustard
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon freshly grated lemon zest

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Preparation

  1. Combine garlic, oil, mustard, salt, pepper and lemon zest in a small bowl. Using your hands, spread the rub evenly onto 1 1/2 pounds (6 servings) of your chosen protein just before grilling.

Tips & Notes

  • Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.
  • EXTRA-FIRM TOFU
  • 30 minutes to overnight
  • 2-3 minutes per side
  • SALMON FILLET
  • 30 minutes
  • 3-5 minutes per side
  • CHICKEN BREAST boneless, skinless
  • 2 hours to overnight
  • 6-8 minutes per side; 165°F
  • CHICKEN THIGHS boneless, skinless
  • 2 hours to overnight
  • 6-8 minutes per side; 165°F
  • CHICKEN THIGHS bone-in, skinless
  • 2 hours to overnight
  • 15-25 minutes, turning occasionally; 165°F
  • DUCK BREAST boneless, skinless
  • 2 hours to overnight
  • 4-8 minutes per side; 150°F
  • PORK CHOPS bone-in, 3/4" thick
  • 2 hours to overnight
  • 3-4 minutes per side; 145°F
  • PORK TENDERLOIN
  • 2 hours to overnight
  • 14-16 minutes, turning occasionally; 145°F
  • FLANK STEAK
  • 2 hours to overnight
  • 6-8 minutes per side; 140°F for medium
  • STRIP STEAK bone-in, 3/4"-1" thick
  • 2 hours to overnight
  • 4-5 minutes per side; 140°F for medium
  • LAMB LOIN CHOPS
  • 2 hours to overnight
  • 5-6 minutes per side; 145°F for medium
  • *All cooking times based on medium-high grill temperature and cooking with the grill lid closed.

Nutrition

Per 2 teaspoons: 28 calories; 2 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 302 mg sodium; 16 mg potassium.

Exchanges: 1/2 fat


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Recipe Categories

Style/Theme
Vegan
Vegetarian
Everyday favorites
Gifts
Quick (total 30 min. or less)
Type of Dish
Sauce/Condiment, marinade/rub
Ease of Preparation
Easy
Ethnic/Regional
American
Mediterranean
Total Time
15 minutes or less
Servings
8 or more
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Preparation/ Technique
Marinate/Rub
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
May/June 2007
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