Pasilla-Espresso Rub for Steaks or Burgers

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.

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1 Comment

Filed under In the Kitchen

One response to “Pasilla-Espresso Rub for Steaks or Burgers

  1. Pingback: 2010 in review | Dirtshoe Blog

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