Ancho Steak Rub

Ancho Wet Rub

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Ancho Wet Rub for Steaks

Makes 3/4 Cup

Besides dry rubs, there’s another method for sticking flavor to the outside of your steaks (and other cuts): wet rubs (aka pastes). This wet rub gets most of its flavor from the ancho chilies, but the other ingredients work together to add depth, complexity, and a bit of citrus tartness to it. We used it on grass-fed beef flank steaks with delicious results, but it would work well on any steak.

Ancho Rub Flank Steak
INGREDIENTS

DIRECTIONS

1

Reconstitute the ancho chilies (how to reconstitute dried chilies), then destem and deseed them.
2

Combine the chilies, garlic, cilantro, salt, lime juice and oil in a blender or food processor. Blend to combine.
3

Rub the paste on the meat.
4

Optional, But Recommended: Rest the meat in your refrigerator for several hours prior to cooking it to allow the flavors to start working on the meat.
5

Grill, broil, roast or cook the meat however you otherwise would.

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