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1/1 Photo of Beef Tenderloin Steaks With Creole Spice Rub
This recipe is from Cooking Light magazine. It is also good on chicken breasts, shrimp, or pork tenderloin. I make the rub and cover the steaks with it before I stick them in the freezer for a make-ahead meal. When they are thawed they are ready to go straight to the grill.
Units: US | Metric
Serving Size: 1 (117 g)
Servings Per Recipe: 4