Spicy Steak Rub

Grilled steak sliced on a wooden cutting board next to a knife. The board rests on a wood-textured surface, showing juicy meat with a browned, slightly charred exterior.

5 from 1 vote

This Spicy Steak Rub packs a bold punch with a blend of spices that’s hard to forget. It creates a flavorful crust that locks in juices and adds just the right amount of heat to every bite.

Prep Time5

Total Time5

Course: Lunch or Dinner

Cuisine: Mexican

Servings: tablespoons

Calories: 17kcal

Author: Maggie Unzueta

Ingredients

3 teaspoon salt
1.5 teaspoon black pepper
1.5 teaspoon onion powder
3 teaspoon garlic powder
1.5 teaspoon ground cumin
1.5 teaspoon ground oregano
12 teaspoon ancho chile powder

Instructions

Mix all ingredients together.
Place in a jar or airtight storage container.
Store in an airtight container for up to 6 months.

How To Use As A Dry Rub:

Rinse and pat dry your steak on all sides. Add 2 tablespoons of the dry rub all over the steak. Cook until desired doneness.

How To Use As A Marinade:

Rinse 2 lbs flap steak and place in a large plastic bag. Add 2 tablespoons spicy steak rub, juice of 4 limes, and ½ cup oil to the bag. Seal and mix. Marinade for 1 hour, overnight is best. Cook until desired doneness.

Notes

How To Adjust:

If you want to add even more heat, add ½ teaspoon ground chile de arbol or cayenne powder.
After you mix the blend together, don’t forget to taste for salt. Adjust as you see fit.
We are going for spicy in this recipe. However, to add some sweetness, mix in ¼ cup of brown sugar.

Nutrition