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.
INGREDIENTS
- 4 Dried Ancho Chilies
- 3 cloves of Garlic
- 2 tbsp Fresh Cilantro
- 2 tsp Salt
- 2 tbsp Lime Juice
- 2 tbsp Oil (we used safflower)
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.