Best Southwestern Cinnamon Steak Rub Recipes

Southwestern Cinnamon Steak Rub image

Provided by Mary Butterfield

Categories Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Steps:

Toast cumin seeds in skillet 1-2 minutes.
Remove from skillet and crush seeds.
Combine Salt, Spices and brown sugar.
Rub mix onto both sides of steak then refrigerate for 15 minutes Broil or grill steaks.

Nutrition Facts : Calories 18.3, Fat 0.3, Sodium 293.5, Carbohydrate 4.2, Fiber 1, Sugar 2.4, Protein 0.4

Emeril's Southwest Dry Rub image

Provided by Food Network

Categories condiment

Yield About 2 cups

Number Of Ingredients 9

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon kosher salt
1 tablespoon cracked black pepper
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cayenne

Steps:

Southwest Steak image

Provided by Bobby Flay

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 24

Two 20-ounce boneless rib-eyes
Kosher salt and freshly ground pepper
Coffee Spice Rub, recipe follows
Smoky Tomato-Red Chile Salsa, recipe follows
1/4 cup ancho chile powder
1/4 cup finely ground espresso- roast coffee beans
2 tablespoons sweet paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
1 tablespoon dried oregano
1 tablespoon ground coriander
2 teaspoons ground ginger
2 teaspoons arbol chile powder
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 teaspoons pureed chipotles in adobo sauce
3 large ripe tomatoes, diced
1 small red onion, halved and thinly sliced
1 serrano chile pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
Kosher salt and freshly ground pepper

Steps:

Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
Whisk all of the ingredients in a bowl.
Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.