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Garlic Lover's Rub

May/June 2007

Your rating: None Average: 3.6 (47 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:

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

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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