I could write poetry about my love for a good steak. Followed by a novel on my love for cumin steak.
A well cooked medium rare steak is a thing of absolute beauty. The only thing better would be medium rare rack of lamb. For cumin steak I prefer a leaner steak like a flat iron or skirt steak. They’re lean, tender, and juicy, but the best part is that you don’t miss out on the flavor that you would if you’d put a dry rub on a perfectly aged rib-eye. For those dry aged steaks I prefer just a bit of butter, garlic, and rosemary. That said, you can use any cut of meat you’d like. I’ve used this dry rub for chicken, lamb, goat, and beef. For serving meat as is, or in tacos, salads, even kabobs.
What I love about this dry rub is just how simplistic it is. You don’t have to prepare it before hand or worry about letting the meat marinate. You slap it on and grill right away. The cumin really adds a deep aromatic spiciness to the beef, which is perfectly complimented and cooled down by the cilantro in the cilantro garlic sauce.
Fun fact #73: Cumin ‘seeds’ are actually the small dried fruits of the plant. Who knew. Regardless of which part of the plant it is, I love the flavor of cumin. I use entirely too much of it in my day to day cooking.
4 servings per container
- Amount Per ServingCalories1890
- % Daily Value *
- Total Fat
- Saturated Fat 36g 180%
- Cholesterol 680mg 227%
- Sodium 1145mg 48%
- Potassium 47mg 2%
- Total Carbohydrate
- Dietary Fiber 0.4g 2%
- Sugars 0.1g
- Protein 248.5g 497%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.