email this page
Ingredients
2 tablespoons kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander seed
1 teaspoon garlic powder
1 teaspoon smoked Spanish paprika (pimentón)
1 teaspoon dried oregano (preferably Mexican oregano)
1 teaspoon black pepper
1. Combine all ingredients in a bowl; whisk together well and transfer into a clean jar until ready to use. Rub steaks with mixture and let stand at room temperature 30 minutes or refrigerate overnight. Makes about 1/2 cup, enough for 8 thick steaks.
Recipe by Sandra Gutierrez, Relish the Season, "A Good Steak, Latin Style," August 2008.
For a wine to serve with this recipe, go to http://www.relishmag.com/wine/28168.html
Nutritional Information
Recipe by Sandra Gutierrez, Relish the Season, "A Good Steak, Latin Style," August 2008.
For a wine to serve with this recipe, go to http://www.relishmag.com/wine/28168.html
Per (1-tablespoon) serving: 10 calories, 0g fat, 0mg chol., 0g prot., 1g carbs., 1g fiber, 1440mg sodium.
