Good for Seasoning: Flank steak; pork; chicken; salmon
This is the original three-ingredient rub, and it packs in a lot of flavor and texture. If I am feeling ambitious, I make a chimichurri sauce to drizzle on top, but the rub itself has so much flavor that all you need is a light coating of olive oil and a sprinkle of salt. The recipe calls for the amount you need for one night's dinner, but because the rub doesn't have any salt or pepper in it, you can increase the amount by simply multiplying. For example, if you are making 10 flank steaks, multiply by 10.
Recipe information
Yield
Makes 1 1/2 tablespoons
Ingredients
Preparation
In a small bowl, combine all the ingredients and mix well. The rub will keep in an airtight container for up to 6 months but you shouldn't have any left over.
