Every now and then I just get a hankerin’ for a great steak. I used to think that meant going out to a restaurant, but lately I prefer Nathan’s steak to most of the ones I eat out. He made this steak rub recently and I really liked it. We’ve had it on both burgers and steak. I prefer it on steak and Nathan prefers it on burgers.
So, if you are looking to impress someone this Valentines Day, this is a great rub with a lot of great flavor.
This recipe is for all you carnivores out there. Funny thing is … do you know what we had for dinner last night?
TOFU! It’s true. Last night was tofu and today I’m posting a recipe for a steak rub!
I’ll have to try this rub out on tofu and let you know. But for now …
Pasilla-Espresso Rub for Steaks or Burgers
3 toasted Pasilla Chiles (stemmed, seeded and toasted)
3 teaspoons ground espresso
1 teaspoon dark brown sugar
½ teaspoon dry mustard
½ teaspoon coriander
½ teaspoon salt
½ teaspoon ground black pepper
Grind toasted chiles in a blender or food processor (we used our magic bullet because it’s magical). Add remaining ingredients and pulse to combine. Use as a dry rub on steaks, burgers or anything your heart desires … even tofu.
