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This is a quick and easy wet rub that’s great on steaks. I’ve already shared my love of flank steak, (read all about it here) so that’s what I generally use this on, but it’s also great on other cuts of meat. Some of our favorites are tenderloin, NY strip, and tri-tip. Wet rubs are great because you can whip it up last minute. Intense flavor infuses the meat quickly, so if you forgot to make a marinade, this is your answer. This is kind of my steak version of Kate’s Taco chicken, and you can use it in a lot of similar ways. We love it with black beans and lime-cilantro rice, or sliced thin in soft tacos or on salad.
Can’t go wrong with this line-up:
Lime-Chili Steak Rub
1 t chili powder
1 t granulated garlic
1/2 t cumin
1/2 t coriander
1/2 t oregano
1/8- 1/4 t cayenne pepper*
3/4 t salt
1/4 t black pepper
*If you have chipotle chili powder, you can substitute it for the cayenne or just add a little in addition
1 lime (about 2 T lime juice)
1 T extra virgin olive oil
1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)
Juice the lime into a small bowl. Add oil and spices and stir to combine.
Place the steak in a shallow dish and pour the spice mixture on top. Now is the time to make friends with that hunk of beef. Use your hands to massage it in there. Trust me- your hands work a lot better than smooshing it around in a ziplock bag. Don’t be afraid!
Let it sit for 15 minutes. During that time you can preheat your grill, make some side dishes, set the table, paint your nails, sneak some dessert, whatever.
{{Hey, doesn’t that picture look like a goldfish?? I just noticed it and it’s making me laugh every time I look at it, haha.}}
Place meat on hot grill (bbq is best, but an indoor grill pan or broiler will work just fine too). If you’re using flank steak it should take about 5-7 minutes on each side. Here’s a great tip for testing meat doneness in other cuts.
When steak is finished, remove from grill and let sit for 5 minutes before cutting into it. Otherwise all of the juices will run out and you’ll be stuck with dry steak. And who wants to eat dry steak? Slice in strips against the grain. (Again, find flank steak info here)
mmm…now that’s a juicy steak
This is great with a side of Black Beans and a quick salad, or with rice or in soft tacos or salad.
Related Post: Chili-Lime Steak Salad
Homemade Flour Tortillas
Chipotle Chicken Salad
Lime-Cilantro Rice
Sweet and Savory Flank Steak
Steak and Mango Salad
There is nothing better than homemade rubs!! What a great combination!
I gasped with excitement to see how the rub had worked it’s way through the cracks. I need to try more dry rubs, they just add so much.
the spice plate looks so good!
Laura, granulated garlic is generally better in rubs because of the coarser texture, but if you have garlic powder you can totally substitute it, it won’t make a huge difference overall.
I really want to try this! Is garlic powder a suitable substitute for granulated garlic?
That looks good!!!
This is great! Love the flank!!
Also, that is an awesome pic of the spices my dear 😉
We love meat at our house, I will be testing this out this week. As an Idaho girl I will probably be paring it with the Texas fries, and maybe a green salad for a little balance. Thanks!
You are right, you can’t go wrong with this steak! Lookin good and tastin wonderful!
I am a meat eater and that is making my mouth water!!