*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
It is really a shame that people who simply did not care for the cut of beef suggested by the person who submitted this recipe gave this a low rating because the rub itself is fantastic. The blend of the brown sugar and the 3 pepper flavors is phenominal. If you do not care for flank steak or flat iron...just use a different cut.
Excellent & easy. This tastes as good as any pricey restaurant steak. Thanks for the great recipe. Grilling tip: leave the meat out of the fridge for about 30 min before grilling. It's easier to get the level of doneness you want this way.
I've never reviewed a recipe on here before but this recipe definitely warrants a review. I cut the salt in half and used white pepper instead of reg. pepper for more kick. I made two types of steaks: one with this rub and one with a beer marinade. Would you believe the the ones with the dry rub were more tender? Excellent rub with an excellent kick! I used a charcoal grill with hickory chips. Definitely the way to go!
Great simple southwestern taste. I didn't have chilpotle pepper or onion powder. I used minced onion instead. Came out great. We used the rub also on chicken breast tenders and bbq. My family really enjoyed both the steak and chicken
Excellent! When I cook one of my favorite things to do is to try things that I've never thought of but seem just crazy enough to work. Doesn't always pan out but I took Danny Jaye's tip on using peach Jello powder - and it's awesome!! Cooked these 5 minutes per side and the rub was enough to cover 3lbs. Great recipe thanks!!
Excellent & easy! I put this rub on a flank steak the night before I served it and it gave the a great spicy flavor without being overpowering. I look forward to trying this rub on other cuts of beef as well as on some chicken.