Perfect Rub for Churrasco

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 1/3 cups
  • Prep: 5 mins
  • Cook: 0 mins


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 10
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 2070mg
  • Potassium 25mg
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 0g
  • Protein 0g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%
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