Spice rub for steaks and chops

2 /3

Ingredients

Quantity Ingredient
¼ cup Black peppercorns
¼ cup White peppercorns
2 tablespoons Coriander seeds
2 tablespoons Cumin seeds
1½ teaspoon Hot red pepper flakes
1½ teaspoon Ground cinnamon

Directions

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Article by Chris Schlesinger and John Willoughby, coauthors of several cookbooks, including Big Flavors of the Hot Sun (Morrow, 1994).

Season beef steaks and lamb chops generously with this pungent rub.

1. Toast peppercorns, coriander, and cumin over medium heat in small skillet, shaking pan occasionally to prevent burning, until first wisps of smoke appear, 3 to 5 minutes. Remove from heat, cool to room temperature, then mix with pepper flakes and cinnamon.

2. Grind to powder in spice grinder or with mortar and pestle. Source: Cook's Illustrated, July/August 1995.

Related recipes