Cacao, Coffee, Cumin Rub

JUMP TO RECIPE
Course Condiment, Spice Blend
Cuisine American
Keywords Spices, Steak
Difficulty Easy
Servings 8 Tbsp
Prep Time 10 minutes
Total Time 10 minutes
Inspiration

Tim Love, Aspen Food and Wine Festival

The starting point for making the perfect grilled Texas steak is this delicious combination of spices, coffee, and cacao, which can be used on any number of meats as well. We tend to make this dry rub ahead by tripling the recipe and storing it in spice jars in the fridge. It will keep for a couple of months.
Servings: 8 Tbsp
Calories: 61kcal

Ingredients

  • 2 tsp cumin seeds toasted
  • 1 tsp chili powder
  • 1 tsp dark roast coffee
  • 1 tsp unsweetened cacao powder
  • 1 tsp dried Mexican oregano
  • 3 Tbsp coarse salt
  • 2 Tbsp freshly ground black pepper

Instructions

  • Toast the cumin seeds in a dry skillet over medium heat until you just begin to smell them. Grind the cumin seeds with a small coffee grinder or mortar and pestle. You can use store-bought ground cumin instead for an easier option, but toasting the cumin seeds really brings out the flavor.
  • Put all the ingredients in a small bowl, and mix thoroughly.
  • Store in spice jars in the refrigerator or in the pantry until ready to use.

Nutrition

Calories: 61kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 20984mg | Potassium: 287mg | Fiber: 6g | Sugar: 1g | Vitamin A: 920IU | Calcium: 137mg | Iron: 5mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!