By Sharlene~W on February 06, 2006
Photo by Sharlene~W
Photo by Sharlene~W
"This recipe is from Cooking Light magazine. It is also good on chicken breasts, shrimp, or pork tenderloin. I make the rub and cover the steaks with it before I stick them in the freezer for a make-ahead meal. When they are thawed they are ready to go straight to the grill."
Serving Size: 1 (117 g)
Servings Per Recipe: 4
"Me, and my wife loved this recipe..."
"I found this recipe for my husband. He used it as a rub for ribs. I think the spices blended very well together."
"This was sooo good! The spices were delicious and the meat was perfectly tender. The only one in my family who didn't like it was my daughter, who just doesn't like a lot of spices. The rest of us loved it!"
"We loved this! My DH said it reminded him of the spices they used to season meat in Nigeria. I will be trying it on chicken and seafood next. I will be making a big batch of this now and storing it in an empty spice jar. Thank you so much for the recipe!"
"My family and I loved this simple delicious steak preparation. No joke, from start to finish it took less than 15 minutes. The spice rub was well balanced with no single ingredient taking over. Very tingly on the lips. Thanks for posting a great recipe."
"This recipie was awesome. I actually used cubed steak for it. I used the seasonings, floured it and fried it. I then added bell pepper, onion, celery and a little water and let is smother. Very good. Will make again. Yummy"
"Last night my husband had a hankering for grilled steaks. It was too late to marinate them so I thought that a rub would be a great alternative. This rub was delicious! I admit that I was worried about the heat from the red and black pepper so I only used 1/8 t of red pepper and 1/4 t of black pepper. Next time I'll use 1/4 t of red pepper and 1/2 t of black pepper. "
"Very nice recipe. I soaked the tenderloin steaks in lime juice for an hour beforehand because lime juice and the cumin in your recipe tend to go well together. I did not have ground red pepper, so I added crushed red pepper flakes after the steaks were cooked, which made for a nice presentation. Great recipe."