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Tex-Mex Rub for Steak or Chicken

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


  • 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.


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Reviews (1 review)

  • Kitsy | 05/23/2010

    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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