Southwestern Cinnamon Steak Rub

Name: Southwestern Cinnamon Steak Rub
Prep time: 10 min
Cook time: 16 min
Yield: 8
Cuisine: SouthWest,
Ingredients: 1 1/2 tsps McCormick® Cumin Seed; 1 tbsp brown sugar; 1 1/2 tsps McCormick® Cinnamon, Ground; 1 tsp McCormick® Oregano Leaves; 1 tsp McCormick® Paprika; 1/2 tsp McCormick® Garlic Powder; 1/2 tsp McCormick® Sea Salt Grinder; 1/4 tsp McCormick® Red Pepper, Ground; 2 pounds New York strip steaks

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.

10m

PREP TIME

16m

COOK TIME

204

CALORIES

9

INGREDIENTS

Ingredients 8 Servings

1 1/2 teaspoons McCormick® Cumin Seed
1 tablespoon brown sugar
1 1/2 teaspoons McCormick® Ground Cinnamon
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® Ground Cayenne Red Pepper
2 pounds New York strip steaks

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 Mix brown sugar, cumin and remaining spices. Rub spice mixture evenly on both sides of steaks. Cover loosely. Refrigerate 15 minutes.
3 Broil or grill over medium-high heat 6 to 8 minutes per side or until desired doneness.