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.