3S = SAVORY. SPICY. SWEET.
I love rubs. I will post my favorite rib recipe at some point which is purely a dry rub prep. This rub can be used for steaks, chicken, even sprinkled on grilled vegetables. Here we go.
2 T Paprika
2 T packed Brown Sugar
1 T crushed Red Pepper (again I use Turkish red pepper here)
1 T lightly crushed Cumin seeds (use a mortar and pestle)
1 T lightly crushed Mustard seeds (use a mortar and pestle)
2 t Kosher salt
1 t Thyme
1/2 – 1 t granulated sugar
1/2 – 1 t Garlic Powder (or two cloves minced fresh garlic)
It should look something like this…
I used a 2 pound flank for this and had rub leftover. Press the rub into the steak all over…
And let sit at room temperature for at least and hour (you can also refrigerate for 2-8 hours). It should be glistening by now…
I used my little indoor grill for this prep and it worked fine. Cook for 8 minutes on medium-high heat for medium doneness (or cook to internal temp of 160).
The outside should get nice and crispy and caramelized a bit due to the amount of sugar in the rub. Let sit for ten minutes (look at the juices).
Slice and enjoy!
The Grilled Atheist