This spice rub is used in a recipe for flank steak found on the blog.  For a link, click HERE .  It is very good used on flank steak, equally good on any other steak.

The recipe given for flank steak is in proportions of 1 teaspoon per ingredient, but for more than one flank steak, in this blog entry I suggest equal parts ingredients.  That is, if not making up a lot, use 1 teaspoon, or a tablespoon or even two.  Sometimes I make up “a batch” of rub and triple or quadruple the original recipe and then I keep the rub in a cool, dry place for a month or so.

Ingredients:

Equal parts whole cumin, whole coriander, black peppercorns, ground cinnamon,and coffee beans (optional).

I usually use 1 tablespoon each of the 4 ingredients for a couple of flank steaks.

Directions:

1. Lightly toast the whole cumin & whole coriander.  Allow to cool.  Add to a grinder.  Add the peppercorns and, if you are using coffee beans, add those.
2. Add the ground cinnamon and pulse a few times to blend.  Store in a small jar in a cool, dry place, if making up more than you will use.