Char Crust Original Hickory Grilled Seasoning

Char Crust - Original Hickory Grilled Dry Rub Seasoning for all meat & fish. Broil, Bake, Grill - Seals in the juices. "Get the secret! Used by the best chefs in many of the finest restaurants. My dad's legendary Chicago steakhouse - Al Farber's - is where it all started in 1957. Thick prime steaks with charred crusts, bursting with juicy flavor. When diners would literally beg to take home our seasonings that made their meat so good, we knew we had a winner. That time and those flavors are captured in our Original Char Crust and Roto Roast rubs. Over the years I've added delicious new flavors to be used on all meats, fish & even veggies. But we still make our rubs like my father Nathan did...in small batches with only the best herbs and spices. And of course, they all "seal in the juices!" Enjoy & eat well. Rich, hickory grilled flavor. This classy companion to your favorite steak is the original used at Al Farber's legendary steakhouse. Enhances the natural flavor without overwhelming. Also delicious on boneless/skinless chicken breasts, tuna steaks, and your favorite vegetables." This comes packaged with easy & fast preparation instructions for all meat, fish & vegetables. Recipe: Steak Dunigan: from Pink Adobe Cookbook, Rosalea Murphy, Santa Fe, NM. Total time: 40 minutes Rosalea says people drive for hours just for this steak at her restaurant. Ingredients (for 2 to 4 servings): 2 14-16oz. New York sirloin strip steaks, 2 Tbsp. (heaping) Char Crust. Sauce: 2 Tbsp. olive oil, 1 medium onion, chopped fine, 1 cup chopped roasted green chile, preferably New Mexican, 1/4 tsp. dried oregano, 1/4 tsp. minced cilantro, 1/4 tsp. salt, 1 tsp. minced Jalapeño (optional), 4 Tbsp. unsalted butter & 4 large mushrooms, sliced thin. Preheat broiler, grill, or heavyweight pan. Set aside steaks and let them come to room temperature. (Cut the steaks in half for smaller appetites.) Saute the onion in the oil briefly, until soft. Add the remaining ingredients (except mushrooms) and cook for 5 minutes. Keep the sauce warm. Saute the mushrooms in the butter until soft, about 5 minutes. Keep them warm. Rub the Char Crust all over the steaks and grill, broil, or pan-sear to the desired doneness, turning them once. Transfer the steaks to a platter. Spread the mushrooms over the tops of the steaks and cover each with green chile sauce. Serve immediately. No Fat Ingredients: processed wheat, salt, sugar, spices, caramel color, hydrolyzed soy & corn protein, paprika, mustard & natural hickory smoke flavor. From Illinois