Recipe: Creole Rub for Beef
Description: Found this idea in a flyer produced by the Beef Council for restaurant and catering chefs.  (Thus the large volume of rub generated.) Have not tried this one yet but it should work well on either steaks or roasts. I'm also guessing a couple tablespoons mixed into ground beef would make a fantastic burger.
Ingredients: [{"text": "1 cup creole mustard"}, {"text": "1/2 cup minced onions or 1/2 cup grated onion"}, {"text": "2 tablespoons minced garlic"}, {"text": "1 1/2 tablespoons hot sauce"}, {"text": "1/4 cup cajun seasoning"}]
Instructions: Combine all ingredients in a jar and chill until ready to use.  
To use, liberally rub the paste on beef and either cook or chill/marinade for up to five hours.
