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
  • 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)



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


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


Rub the paste on the meat.


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.


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

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