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Nutrition Facts (per serving) | |
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126 | Calories |
10g | Fat |
8g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 126 |
% Daily Value* | |
Total Fat 10g | 13% |
Saturated Fat 1g | 4% |
Cholesterol 0mg | 0% |
Sodium 2190mg | 95% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 1g | 4% |
Protein 2g | |
Calcium 75mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This wet rub is heavy on the cumin and works really well on large cuts like T-Bones, Porterhouse, and Tomahawk steaks.
Ingredients
- 1/3 cup/80 mL cumin seeds (crushed)
- 1/3 cup/80 mL vegetable oil
- 3 to 6 cloves garlic (minced)
- 2 1/2 tablespoons/37.5 mL salt (sea or kosher)
- 2 teaspoons/10 mL black pepper (coarse ground)
- Optional: 1/2 teaspoon/2.5 mL cayenne pepper
Steps to Make It
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In a medium skillet, toast cumin seeds for 2 to 3 minutes over medium heat. Make sure to move the pan around so that the seeds do not burn. Once the seeds have a deep brown (not charred) color and spice smells fragrant, remove from heat.
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Place toasted cumin into a coffee or spice grinder and grind into a powder. Place into a bowl and add remaining ingredients. Form into a paste. This rub can be stored for 10 days in the refrigerator in an airtight container. Make this a day ahead before using on steaks to allow the flavors to bloom.
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To use, simply apply 1 to 2 tablespoons of mixture (depending on the size of cut) to steaks. Grill as directed.