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A tasty trio of warm cinnamon, earthy oregano and sweet paprika marry well with toasty cumin seed and a touch of brown sugar in this Southwestern-flavored rub. Toasting the cumin seeds intensifies their flavor.
1 1/2 teaspoons McCormick® Cumin Seed
1 tablespoon brown sugar
1 1/2 teaspoons McCormick® Cinnamon, Ground
1 teaspoon McCormick® Oregano Leaves
1 teaspoon McCormick® Paprika
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Red Pepper, Ground
2 pounds New York strip steaks
Toast cumin seeds in small dry skillet on medium heat 1 to 2 minutes or until aromatic. Remove from skillet. Crush seeds using mortar and pestle, spice mill, clean coffee grinder or rolling pin.
Mix brown sugar, cumin and remaining spices. Rub spice mixture evenly on both sides of steaks. Cover loosely. Refrigerate 15 minutes.
Broil or grill over medium-high heat 6 to 8 minutes per side or until desired doneness.
(Amount per serving)