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 cook, dry space for a month or so.
Equal parts whole cumin, whole coriander, black peppercorns, ground cinnamon,and coffee beans (optional).
- Lightly toast the whole cumin & whole coriander. Allow to cool. Add to a grinder. If you are using coffee beans, add the coffee beans. Grind to a powder.
- 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.