My Recipe Box

Tex-Mex Rub for Steak or Chicken

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Yields 2 Tbs., enough for 12 oz. meat.

  • To learn more, read:
    Grilling Guide
  • by Fine Cooking staff from Fine Cooking
    Issue 40

  • 1/2 tsp. chili powder
  • 1-1/2 tsp. cumin seeds, toasted and ground
  • 1-1/2 tsp. minced garlic
  • 3/4 tsp. salt
  • 1-1/2 tsp. chopped fresh oregano
  • 1/8 tsp. cayenne
  • 1 Tbs. vegetable oil

Combine all ingredients in a small bowl. Store dry spice rubs in the pantry for two to three weeks. Store rubs with fresh ingredients in the refrigerator for up to two days. Apply rubs just before grilling, or for more flavor, rub the mix into the meat and refrigerate for several hours before grilling.

I make this all the time. Excellent with Tri Tip on the grill. Rub into the beef a few hours before grilling. Delicious.

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