nicoise rub
My Dad made this, and we ate it on chicken. It tastes like pepper steaks we ate when we lived in Belgium. We ate it at the cottage, and I have no idea where he got the recipe from, but it is easy to mix up and he said it is also good on lamb (which I don't eat) and steaks (which I love). You could probably also sprinkle some on a hamburger patty and make it taste like steak!
No Image
prep time
cook time
method
No-Cook or Other
yield
makes about 1 cup, and is enough for 6-8 pounds meat
Ingredients
- 1/2 cup dried parsley
- 3 tablespoons garlic flakes (i like garlic, so use more)
- 3 tablespoons corriander, ground
- 2 tablespoons coarse salt (we used sea salt, or pink sea salt with garlic in that came in a grinder)
- 2 tablespoons cracked black peppercorns (do not use ground)
- 2 tablespoons red pepper flakes
How To Make nicoise rub
-
Step 1Put all in a jar, combine. Keep away from heat and light and it will store up to 6 months.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes