How to press seasonings onto meat

[Blue Phoenix]

I've got a recipe I want to try, and the directions say to "press evenly onto one side of each steak" some of the ingredients (minced rosemary, minced garlic, grated lemon zest). How would I do that?

(as an aside, would it matter if I just minced the zest too? I don't have a grater at the moment.)

EDIT: My mistake it should be the rind, not the zest.

 

[pdswife]

Mincing the zest would be fine.

And just use your hands to press the spices on/into the meat.

 

[GB]

Yes you can mince the zest too. Mince it up nice and fine. To press you just use your hand and actually press the ingredients right into the meat. Just sprinkle then directly onto the meat and press then in so that they adhere.

 

[Seven S]

be careful when zesting the lemon... you want only the yellow skin off the lemon, the white part underneath is very bitter

 

[kitchenelf]

As Seven said - you still want the zest - the rind might be OK in a marinade but to press into the steak I would just use the yellow only. You can remove the zest (outer layer of yellow) with a vegetable peeler too. Cut into thin, thin strips then chop.

And, like everyone else said, just press and rub into the steak with your fingertips.

 

[Blue Phoenix]

Thank you everyone. I appreciate the advice. Especially regarding the zest thing.