SMOKY PAPRIKA RUB

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Smoky Paprika Rub image

Use this smoky paprika rub recipe, from chef Emeril Lagasse's "Emeril at the Grill" cookbook, to make his Hanger Steak.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1/2 cup plus 2 tablespoons

Number Of Ingredients 8

3 tablespoons pimenton (hot smoked Spanish paprika, preferably pimenton de la Vera, picante)
3 tablespoons coarse salt
4 teaspoons granulated onion powder
2 teaspoons granulated garlic powder
2 teaspoons freshly ground white pepper
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano

Steps:

  • Combine all ingredients in a small bowl; mix until well combined. Store in an airtight container in a cool, dry, dark place, for up to 3 months.

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