Perfect Rub for Churrasco

Kitchen Tested
  • Yield 1/3 cups
  • Prep 5 mins
  • Cook 0 mins

Flavor is all in the rub, and this version packs a healthy dose of spices without heat.

Mark Boughton Photography / styling: Teresa Blackburn


2 tablespoons kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander seed
1 teaspoon garlic powder
1 teaspoon smoked Spanish paprika (pimentón)
1 teaspoon dried oregano (preferably Mexican oregano)
1 teaspoon black pepper


  1. Combine all ingredients in a bowl; whisk together well and transfer into a clean jar until ready to use. Rub steaks with mixture and let stand at room temperature 30 minutes or refrigerate overnight. Makes about 1/2 cup, enough for 8 thick steaks.

Recipe by Sandra Gutierrez



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