I’ve written about espresso rubs for grilled meat before but I thought I would do a post especially for Father’s Day. After all, espresso with its intense roasted flavor has a kinship to charcoal. Besides Fathers want to be masters of the grill and rubs (wet or dry) always give an extra kick and wow factor to just about any grilled meat.
So here are 3 Italian inspired rub recipes. One is a traditional Tuscan Bistecca rub. The other 2 bring a shot of espresso to the Italian grill for Father’s Day. An Espresso Jolt Rub that claims to be “the best marinade ever used on a steak” and a Black Espresso Rub with a hint of heat. Both espresso rubs are adapted from Master the Grill, one of our favorite books on outdoor grilling. Be sure to anoint your meat with a drizzle of extra virgin olive oil before coating the meat with the dry rubs. Then let the flavor develop for a couple of hours before grilling.
Tuscan Rosemary Rub
2 T dried rosemary
2 cloves of minced garlic
1/4 d finely chopped fresh Italian flat leaf parsley
1 T cracked black pepper
1 t coarse sea salt
Place rosemary in mortar or bowl and grind or finely crumble leaves to break into small pieces. Combine with the garlic, parsley, salt and pepper. Rub onto meat as directed. Can be stored in a tightly closed container in the refrigerator for up to 2 weeks.
Espresso Jolt Rub
1 lemon (zest and juice)
2 c espresso roast coffee
1/2 t crushed red pepper flakes
3 T coarse sea salt
1/2 c molasses
2 T aged balsamic vinegar
Combine lemon zest, juice and remaining ingredients in a saucepan and bring to a low boil. Simmer for 5 minutes to a thickened consistency. Let cool. Massage cooled rub into meat and refrigerate for a least 30 minutes to an hour depending on the type and cut of meat.
(rib eye, tenderloin)
Black Espresso Rub
1/4 cup finely ground espresso beans
2 T finely grated lemon zest
3 T sugar
1 t sea salt and 2 t coarsely ground pepper
2 t garlic powder
1 T ground coriander
1 t ground chipotle chili
Combine all the ingredients. Rub onto meat as directed. Can be stored in a tightly closed contained in the refrigerator for up to 1 month.