Tuscan Rosemary Dry Rub

1. 1

   Place rosemary in bowl and crumble needle leaves between fingers to break into small pieces.

2. 2

   Stir in oregano, sage, garlic flakes, salt and pepper.

3. 3

   Transfer to jar.

4. 4

   Cover and store away from heat and light.

5. 5

   Rub will keep several months.

6. 6

   Variation: For touch of tartness, add 1/2 teaspoon grated lemon zest.

7. 7

   Instructions for use: Brush the meat with olive oil, then sprinkle with rub, patting rub into meat with your fingertips.

8. 8

   If desired, squeeze some lemon juice over the rub.

9. 9

   Marinate, covered, in refrigerator for 30 to 60 minutes before grilling.

* Per serving · 4 servings · Values may vary.

No additional tips available.