Carne Asada

---

 Ingredients:

• 24 oz skirt steak
• 1/2 cup white wine vinegar
• 1 lime, juiced
• 1 lemon, juiced
• 1 orange, juiced
• 1/8 tsp sugar
• 1 to 3 tsp of  Rub  Höuse #10 Argentinian Chimichurri Blend
• 2 Tbsp olive oil
• 12 corn tortillas
• 1 avocado, diced
• Jalapenos, onions, tomatoes and fresh cilantro for garnish

Instructions:

1. In a small bowl, mix vinegar, lime juice, lemon juice, orange juice, sugar, Ground Cumin, Garlic Powder and Rub Höuse #10 Argentinian Chimichurri Blend.
2. Slowly pour in the olive oil while whisking thoroughly.
3. Let marinade set for 10 minutes before using.
4. Put the entire skirt steak into a resealable bag and add the marninade. Seal it up tight.
5. Make sure all the meat is exposed to the marinade, squishing the bag around to coat.
6. Refrigerate for at least 2 hours, or overnight.
7. Let the meat come back to room temperature before grilling
8. When cooking be sure that you are using a hot grill, then turn the heat down to medium high and then place the meat on the grill.
9. Cook for 5-7 minutes per side to medium rare or medium, 130 to 150 degrees F.
10. Let the steak set for about five minutes so that the juices get redistributed throughout the meat before slicing. Make sure to keep the cuts thin and cut across the grain.
11. Serve on corn tortillas with avocados, jalapenos, onions, tomatoes and fresh cilantro.

 Ingredients:

• 1-1/2 lb flank steak
• 1 medium orange, juiced
• 2 limes, juiced
• 1/3 cup low sodium soy sauce
• 1/3 cup olive oil
• 4 garlic cloves, roughly chopped
• 1/2 cup chopped cilantro
• 2 Tbsp of Rub Höuse No. 10 Argentinian Chimichurri Blend
• 12 corn tortillas
• 3 cups spring mix greens
• 6 Tablespoons Chimichurri Sauce

Instructions: 

1. In a bowl, mix together orange juice, lime juice, soy sauce, olive oil, garlic, cilantro and 2 Tbsp of Rub Höuse No. 10 Argentinian Chimichurri Blend.
2. Place steak in a baking dish and pour marinade over the meat.
3. Marinate for up to 3 hours in the refrigerator and then 30 minutes at room temperature before grilling.
4. Preheat grill to medium high heat with areas for both direct heat and indirect heat.
5. Remove meat from marinade and pat dry with a paper towel.
6. Place meat over the direct heat for about 2 minutes on each side and then move to the indirect heat and grill for another 2-3 minutes on each side or until steak has reached the desired doneness.
7. Remove meat from grill and let rest.
8. While meat is resting, warm tortillas by loosely wrapping them in foil and placing them over indirect heat on the grill for 2-3 minutes, turning halfway through grilling, until they are warm and pliable.
9. Slice meat against the grain, place 2-3 pieces of meat on a tortilla, add greens and drizzle 1 Tablespoon Chimichurri Sauce over each taco.

 Ingredients:

• (5-lb) standing rib roast 
• Rub Höuse No. 21 Steak au Poivre or
• Rub Höuse No. 23 Hungarian Steak Blend or
• Rub Höuse No. 25 Tommyhawk Steak Blend

Instructions:

1.  Preheat oven to 375 °F. 
2. Allow roast to stand at room temperature for at least 1 hour. 
3. Rub roast all over with the Rub Höuse Blend of choice. 
4. Place roast on a rack in a pan with the rib side down and the fatty side up. 
5. Roast for 1 hour. Turn off oven. Leave roast in the oven but do not open oven door for another 3 hours. 
6. About 30-45 minutes before serving time, turn oven to 375 °F to reheat the roast.

Cook’s Note: Do not remove roast or re-open the oven door from the time roast is put in until ready to serve. 

 Ingredients:

• 1 Tbsp Rub Höuse No. 18 Jamaican Jerk Blend
• 3 Tbsp orange juice
• 2 Tbsp lime juice
• 2 Tbsp apple cider vinegar
• 1 Tbsp soy sauce
• 1 lb ground beef (we used 80%)

Instructions:

1. Mix all ingredients in a large bowl.
2. Form patties and grill over medium coals until desired degree of doneness.
3. Serve on hoagie rolls

 Ingredients: 

• 4 steaks, 5-7 oz each
• 1 Tbsp of Rub Höuse No.21 Steak Blend
• 2 Tbsp canola oil
• 3 Tbsp Green Peppercorns, cracked It's already in our No.21 But whole green peppercorns make it pretty good
• 1/4 cup finely chopped shallots or onions
• 1/4 cup cognac or brandy or Sam Adams Dark or Blue Moon ect.. I've used it all and its always good
• 1 cup  beef bone broth or stock
• 1/4 cup milk.

Instructions: 

1. Evenly apply our Rub Höuse No. 21 Steak Blend to the steaks and let them come to room temperature.
2. Preheat grill to high with one side of the grill set to direct heat and the other side indirect heat.
3. Add canola oil to cast iron skillet and heat to high on the direct heat side of the grill
4. As soon the oil begins to smoke, CAREFULLY, move the skillet to the indirect heat side of the grill.
5. With a paper towel, pat the steaks dry and place them in the skillet. (Do not crowd the skillet, cook in batches if needed)
6. Return the pan to the direct heat side of the grill but reduce the heat to medium high.
7. Sear the steaks for about 4 minutes or until it releases from the pan with tongs.
8. Flip the steaks and further reduce the heat to medium.
9. Continue cooking to desired doneness. Rare for me! 120 internal but depending on the quality of meat go where you like it, The FDA recommends 145deg and up internal temp.
10. Remove steaks from grill to a platter and tent with foil to keep warm.
11. In the same pan, add the shallots (you might need a little more oil if your steaks were really lean) and sauté for 2 minutes.
12. Add the cognac or brandy and scrape the bottom of the pan with a wooden spoon to release all of the brown bits.
13. Cook until alcohol is almost completely cooked out. (Some recipes want you to ignite the alcohol, I chose to cook it down instead.
14. Add beef broth and Green Peppercorns and increase heat to high to bring sauce to a boil.
15. Boil the sauce 4-5 minutes until it reduces slightly and starts to thicken.
16. Pour in the milk and continue cooking until sauce is thickened and coats the back of the wooden spoon.
17. Pour the sauce over the steaks and serve immediately. 
18. This recipe sounds hard but after a few times you'll love it and its really very simple. Remember the cooking tips ( Have everything ready before hand )

Ingredients:  

• 1 ½ Lb. Tri tip roast, or Sirloin tip roast
• Season Tri tip with  Rub Höuse No. 33 GPS  (Garlic, Pepper, Salt) 

Instructions:

1. Trim roast if necessary, and pat dry. Apply Rub Höuse No. 33 GPS Seasoning and set aside.
2. Preheat grill to medium-high or heat oiled Cast iron pan for stove top cooking .
3. Place roast on grill or in heated Pan. Cook 6-7 minutes per side, turning very 6-7 minutes until thermometer reads 130F. Keep top moist in pan and baste often, You can always take the pan off the burner and place it into a 400 degree oven if it seems it wants to burn. I often will finish a steak or anything really, in the oven set at 400 to 450 degree. It wont burn in the oven after you start it on the burner to sear the meat. watch internal temps always! 
4. Remove roast from grill or Pan and let rest for at least 10 minutes.
5. Slice meat against the grain in desired thickness.
6. Serve with Pinquito beans, salsa, garlic bread, and a green salad.

Ingredients: 

• 1/2 cup dry whole wheat bread crumbs
• 1 lb lean ground beef - we used 93%
• 1 egg
• 1 Tbsp of Rub Höuse Caribbean Delight Blend
• 3 Tbsp cornstarch
• 1 Tbsp vegetable oil
• 2 Tbsp honey
• 2 tsp cornstarch
• 1 1/2 Tbsp water
• 1/2 cup orange juice
• 2 Tbsp lime juice (about 1 lime)
• 1 medium mango, peeled and diced
• 1/2 tsp of Rub Höuse Caribbean Delight Blend (for Mango Mixture)
• 3 cups hot cooked rice 

Instructions:

1. In a large mixing bowl, add bread crumbs, ground meat, egg and 1 Tbsp of Rub Höuse Caribbean Delight Blend to the bread mixture. Mix with hands to thoroughly combine.
2. Shape meatballs from the ground meat mixture, about 1 inch balls. You should get at least 18 balls for 6 servings.  (At this point the meatballs can be placed on a tray, wrapped in plastic and refrigerated until ready to cook. Bring them back to room temperature before adding them to the hot oil.)
3. Preheat oven to 350 degrees.
4. Sprinkle the 3 Tablespoons of cornstarch on a plate or board.
5. In a medium skillet heat the oil to medium high heat. When the oil is hot, roll the meatballs in the cornstarch and carefully add them to the hot oil. Turn the meatballs to brown all sides and remove them to a paper towel to absorb any extra oil.
6. In a small bowl, combine honey, 2 teaspoons cornstarch, water, orange juice, mango and 1/2 tsp of Rub Höuse Caribbean Delight Blend - whisk to combine.
7. Line the meatballs in one layer in a small baking dish. They can be touching, but not on top of each other.
8. Pour the mango mixture over the meatballs and cook at 350 for 25-30 minutes, basting the meatballs with the mango mixture during cooking. Meatballs should be cooked through and sauce will thicken slightly.
9. Serve over hot cooked rice.