PRIME RIB & STEAK SEASONING MARINATE
Avocado and Grilled Corn Salad with Cilantro Vinaigrette
- 5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
- 2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
- 2 C. Tomatoes, red and yellow cherry variety or equivalent
- 1 Small red onion, finely diced
- 3/4 C. Feta, crumbled
- 1-1/2 C. English cucumber, skin on and chopped small dice
- Add to a large bowl and refrigerate until ready to use.
- 6 T. Olive oil
- 2 T. Sherry vinegar
- 1 t. Garlic powder
- 2 T. Fresh cilantro, minced
- 1.5 t. Salt
- 10 Grinds of fresh ground pepper
- Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
Prime Rib Seasoning:
- 1/4 cup black (coarse) ground pepper
- 1/4 cup salt
- 1/4 cup garlic powder
- 2 tablespoons paprika
- 1/4 cup onion powder
- 2 tablespoons MSG (can omit) meat tenderizer
- 2 tablespoons seasoning salt
- 1 tablespoon celery salt
- Combine ingredients.
- Rub 1/2 cup of seasoning per 10 lbs. meat. Rub and massage seasoning in with soy sauce after all wet, work the seasoning in very well! Keep adding more seasoning until you have the amount needed. Place in refrigerator and let seasoning soak into meat for 24 hours before cooking.
- Make 1" thick slices in a large onion (more if needed) to line down center of a pan which is large enough to fit your piece of prime rib on. Use onion slices to make a bed to place meat on top of.
- Cook 350° for about 2 hrs or more, depending on the weight size of the prime rib.
Use a meat thermometer:
Rare: 120°F - Med: 140°F - Well: 160°F
Once you make a prime rib with this seasoning you will be told it is the best prime rib they ever tasted - I guarantee it! This recipe is outstanding. I make a shaker of this and keep it on the back of my stove and use it on all my steaks (also with soy sauce) an hour before cooking.
Even if you’re feeling really adventurous, try this Avocado Grilled Corn Salad as a side dish. My sister-in-law Ann made it last weekend, and it’s (in my humble opinion) the perfect complement to any grilled meal this summer. It sounds a bit gourmet for folks like me who are used to grilling foiled packets of potatoes, carrots and onions. I’m going to try my hand at making it this weekend. Instead of grilled the corn, however, I’m going to use frozen sweet corn. (It’s time to finish off the “old crop” and clear freezer space for 2012 sweet corn.)