The perfect blend of spices for your favorite dishes!

BEEF RUB: Steak Skewers with Avocado Cilantro Sauce

Makes 4 Servings

Ingredients:
- 2 pounds Top Sirloin Steak
- Christopher Creek Beef Rub
- Christopher Creek Pork Rub
- 1 package Grape Tomatoes
- 2 ripe Avocados 
- 1 cup chopped Cilantro 
- ¼ cup sliced Green Onion 
- ½ cup Sour Cream 
- 1 Lime 
- 8-12 Bamboo Skewers 

Soak the bamboo skewers in water for 1 hour.

In a food processor add the avocado, cilantro, green onion, sour cream, lime juice, 1 tablespoon Pork Rub and purée until smooth. Transfer the sauce to a bowl, cover and keep in refrigerator.

Cut the steak into 1 ½-2 inch cubes and liberally season with Beef Rub. Arrange the skewers by alternating the steak and tomatoes…about 5 pieces of steak per skewer. Cover the skewers with plastic wrap and keep at room temperature for 30 minutes.

Grill the skewers over direct high heat for 4 minutes, flip, and cook an additional 4 minutes. Remove skewers from grill and let them rest at room temperature for 10 minutes. Cover the bottom of your plate with the avocado cream sauce and pile on the steak skewers. Serve with grilled corn on the cob for a perfect dinner...Enjoy!

FISH RUB: Grilled Ahi Tuna with Spicy Soy Sauce

Makes 2 Servings Dinner or 4 Servings Appetizer

Ingredients:
- 1 pound sushi grade Ahi Tuna Loin
- Christopher Creek Fish Rub
- 1 tablespoon White Sesame Seeds
- 1 tablespoon Black Sesame Seeds
- 1 tablespoon Canola Oil
- 2 tablespoons Soy Sauce
- 1 teaspoon prepared Wasabi
- 1 teaspoon Sriracha®
- 1 teaspoon Honey
- 1 teaspoon Sesame Seed Oil
- 1 package frozen Edamame

Lightly coat tuna with oil and liberally season with Fish Rub. Completely coat the tuna with the black and white sesame seeds. Cover tuna with plastic wrap and keep in refrigerator for 30 minutes.

In a small bowl combine the soy sauce, wasabi, Sriracha®, honey, and sesame oil. Mix until combined then cover bowl with plastic wrap and keep in refrigerator for 30 minutes.

Prepare grill for direct high-heat…food is cooked directly over the heat source, gas or charcoal. Cook the frozen edamame according to package directions. Steam or boil for 10 minutes.

Take the tuna out of the refrigerator and remove the plastic wrap. Cook on grill over direct high heat for 1 minute per side. This will produce perfect rare tuna still cold in the middle. Cut the tuna into ¼ inch slices. Serve immediately with the spicy soy sauce. Have a beer and edamame to calm the heat…Enjoy!