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Rubs: Mexican Flank Steak Grill
Chef:
Jackie Lee		  

Food Mood:
Small Plates/Tapas		  

Cuisine:
Mexican		  

Servings:
4-6 skirt or flank steaks
  

Ingredients
Dry rub
1 Tbsp Ground Cumin
1 Tbsp Paprika
1 Tbsp Chili Powder
1 tsp Dry Oregano
1 Tbsp Garlic, minced
1 Tbsp Sugar
1 tsp Sea Salt

Before preparing steaks:
2 Tbsp Fresh Lime Juice
2 Tbsp Fresh Cilantro
1 Tbsp Olive Oil

Method
In a medium mixing bowl mix all of the dry rub ingredients together. Store in airtight container for up to 3 months.

Before preparing steaks, mix dry rub with oil, cilantro, and juice in a wide bowl. Add the skirt/flank steaks and coat evenly.

 

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