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Volume 21 · Rub

Juniper and Chilli Rub for Red Meat

21

Trapani sea salt, Calabrian chilli, Italian juniper, garlic from the Valle dell'Ufita and Sicilian rosemary. The volume for the grill: steak, tagliata, rib steak.

Juniper and Chilli Rub for Red Meat
Before you start
1-2 tsp to massage red meat 30 min before cooking. Ideal for steak, tagliata, ribeye on grill or barbecue. Also as finishing on plated dishes.

The story

Grilled red meat calls for a seasoning with character. In many mountain kitchens juniper has always accompanied game and roasts. In the South, chilli and garlic do the same for the grill.

This volume closes the series and brings the two traditions together. It is the companion to Vol. 1, made for more intense meats.

The origin

Juniper grows on dry mountain pastures and slopes. Its berries are a classic spice for meat and game. The chilli is from Calabria, the garlic from the Valle dell'Ufita, in Irpinia, where it is braided and left to dry.

Rosemary grows wild on the Sicilian coasts. The salt comes from the salt pans of Trapani.

Mix BBQ per Carne Rossa: gli ingredienti in cucina

The character

Savoury and resinous. Juniper gives a balsamic note, rosemary reinforces it, garlic and chilli bring warmth. Rub it into the meat before cooking, and it also works as a finish.

The quality

All the ingredients are Italian, with their origin stated on the label. Salt, spices and herbs, nothing else.

The recipes

Sliced Beef with Spiced Salt

Tagliata di Manzo al Sale Speziato
Restaurant-style tagliata, made at home.
Servings
4

Ingredients

  • 600g beef sirloin
  • 2 tsp Vol.21
  • Olive oil
  • Rocket to serve

Preparation

  1. Rub the meat with oil and Vol.21, 30 minutes ahead.
  2. Heat a grill or very hot pan.
  3. Cook 3-4 minutes per side for medium.
  4. Slice and serve over rocket.
Costata al Mix BBQ per Carne Rossa
A prized cut, elevated by a bold rub.
Servings
2

Ingredients

  • 1 rib-eye, 500g
  • 2 tsp Vol.21
  • Olive oil
  • Butter (optional, at the end)

Preparation

  1. Rub the steak with oil and Vol.21.
  2. Rest at room temperature 30 minutes.
  3. Grill or pan-sear over high heat, turning often.
  4. Rest 5 minutes before serving.
Inside the volume

Ingredients,
with their origin.

Produced in Italy with 100% Italian ingredients. Ingredients: Trapani sea salt, Italian chilli, Italian juniper, Italian garlic, Italian rosemary.
Allergen and facility information to be checked on the final packaging.
For complete information, refer to the product label.
Discover the other volumes