Recipes - Four Spice Meat Rub

4 Spice Steak with Couscous

Couscous

• 1 1/2 cups water
• 1 t olive oil
• 2 cloves garlic
• 1 1/2 cups couscous

Parsley Salad

• 2 sliced radishes
• 1/4 cup thinly sliced red onion
• 1/2 cups packed chopped mint
• 1 1/2 tbls lemon juice
• 1 cup parsley
• 1/4 tsp salt

•  1 to 1 1/4 lbs skirt steak
• 1 tbls Backyard Patch Four Spice Meat Rub
• 1 tsp salt

 Couscous: Bring water, olive oil and garlic to a boil in a medium saucepan over medium high heat. Stir in couscous cover and remove pan from heat let stand covered until water is absorbed 4 to 6 minutes fluff with fork keep warm.

Preheat grill to medium high and grease grates with canola. Rub skirt steak with 4 Spice Meat Rub and a bit of salt. Grill steak covered flipping once until cooked to desired doneness. 3to 4 min. Per side for medium. Transfer to cutting board and let rest for 5 min.

Parsley Salad: Stir together sliced radishes, thinly sliced red onion, chopped mint, lemon juice, parsley, and salt in a medium bowl.

Slice steak against the grain in 1/4-inch strips. Serve with parley salad and couscous.

Marinated Flank Steak

• 1 cup barbecue sauce made with BYP Four Spice Blend (see below)
• 1/2 cup burgundy wine or beef broth
• 1/4 cup lemon juice
• 1 beef flank steak (2 pounds)

In a small bowl, whisk barbecue sauce, wine and lemon juice until blended. Pour 1 cup marinade into a shallow dish; add beef; and turn to coat. Cover; refrigerate for 4 hours or overnight. Cover and refrigerate the remaining marinade.

Drain beef, discarding marinade. Grill steak, covered, over medium heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before thinly slicing across the grain. Serve with reserved marinade.

To make BBQ sauce: 1 Tablespoon Backyard Patch Four Spice Meat Rub or Bar-B-Que Spice mixed with 1 cup ketchup or tomato sauce and salt to taste.

Caribbean Chicken 

Looking for a new way to spice up chicken?  We have found a great one!

• 2 Tbls Backyard Patch 4 Spice Meat Rub
• 4 boneless chicken breasts
• 2 red onions, cut in 1/4 inch slices
• 2 tsp fresh ginger, peeled and chopped fine
• 1 clove garlic, minced fine
• 1 Tbls lemon zest (about one whole lemon)

Preheat oven to 350 degrees. Spray a 9 x 9 x 2 inch baking pan with cooking spray. Toss Chicken and onion with ginger garlic, lemon zest and Backyard patch Meat Rub.  Lay the chicken breast skin side down in baking pan and layer with sliced onion.  Cover loosely with foil.  Bake for 15 minutes.  After 15 minutes remove foil, turn chicken and onion over and bake another 10 minutes or until juices run clear.  Remove pan from oven, cover again with foil and allow to rest .  Serve with onions over top. Great with a side of quinoa or mixed grains.

 Crispy Oven-Baked Chicken Wings  (Serves 2 to 4)

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 2 teaspoons Backyard Patch Four Spice Meat Rub, plus more for finishing
• 2 pounds chicken wings
• 1 tablespoon baking powder
• 1 tablespoon potato starch or cornstarch
• Sea or pink Himalayan salt, black pepper and sliced green onions, for garnish (optional)

Combine soy sauce, rice vinegar, garlic and  BYP Four Spice Meat Rub. Add chicken wings and toss, then let marinate for 2 hours. Preheat oven to 400 degrees. Set a wire rack inside a lined rimmed baking sheet. In a sealable bag, combine baking powder and potato starch or cornstarch. Remove chicken wings from marinade and place in bag. Close bag and shake until wings are thoroughly coated. Lay wings on prepared rack and bake for 45 minutes, until golden brown and crispy. Season with a generous sprinkling of BYP Four Spice Meat Rub, salt and pepper, if desired. Garnish with green onions and serve hot.

Dirty Rice 
1/2 an onion, diced and sauteed in 1 Tbls butter. Add 2 to 3 tsp Four Spice Meat Rub then add in 1 cup white Rice and stir. Add 2 cups stock of your choice (chicken, pork or vegetable) and 1/4 cup diced tomatoes. Bring to a boil, then reduce heat to low, cover and cook 15 minutes. For Rice and Beans, just add 1 cup cooked red beans once the rice is cooked and stir to warm through.

Backyard Flank Steak

• 1 prepared recipe of Backyard Patch Salsa (2 cups)
• 3 tablespoons honey
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon grated fresh ginger root
• 1 teaspoon Backyard Patch 4 Spice Meat Rub
• 1 ½ pounds beef flank steak
• 1 large onion, cut into 1/3-inch-thick slices
• 2 teaspoons sesame oil

Stir the prepared salsa, honey, soy sauce, ginger and 5-spice powder in a medium bowl. Pour half the sauce mixture into a 2-quart shallow, nonmetallic dish or gallon-size resealable plastic bag. Cover and refrigerate the remaining sauce mixture. Place the steak into the dish or the bag and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour. Remove the steak from the marinade. Discard the remaining marinade.

Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes for medium rare or to desired doneness. Remove the steak from the grill and keep it warm.

Brush the onion slices with the oil and grill for 10 minutes or until tender, turning the onion slices over once during grilling. Cut the steak into thin slices. Serve with the onion and remaining picante sauce mixture.