Ingredients for Tuscan Rosemary Dry Rub
- Dried Rosemary
- Dried Oregano
- Dried Sage
- Dried Garlic Flakes
- Kosher Salt
- Cracked Black Pepper
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How to Make Tuscan Rosemary Dry Rub
- Finely crumble 2 tablespoons fresh rosemary leaves between your fingers.
- In a small bowl, combine the crumbled rosemary, 1 tablespoon dried oregano, 1 tablespoon dried sage, 2 teaspoons garlic flakes, 1 tablespoon sea salt, and 1 teaspoon black pepper.
- Transfer the mixture to an airtight jar.
- Store in a cool, dark place. The rub will keep for several months.
- (Optional) For a zesty twist, add 1/2 teaspoon of finely grated lemon zest.
- To use: Brush your chosen meat generously with olive oil.
- Sprinkle the Tuscan Rosemary Dry Rub evenly over the meat, pressing it gently into the surface with your fingers.
- (Optional) Squeeze fresh lemon juice over the rubbed meat for an extra burst of citrus flavor.
- Marinate the meat, covered, in the refrigerator for at least 30 minutes, or up to 60 minutes, before grilling, roasting, or pan-searing.
Nutrition Information (Approximate per serving)
Sodium
147 g
Sugar
0g
Fat
0g
Carbs
0g
