Pastrami Spice Blend - or Rub for Beef, Lamb

By ruthg

Don't be put off by the large quantity of black pepper called for in this recipe - its pungent heat is balanced by sweet brown sugar, floral coriander and smoky paprika, just as in a great deli pastrami. Toasting the spices brings out their full flavor, but be sure to let them cool before grinding so they don't get pasty.

Try this spice blend sprinkled on grilled chicken or burger patties before cooking or warm buttered popcorn or flatbread; or stir it into sour cream and mayonnaise as a dip.

For a steak rub, omit the brown sugar and salt. Generously season the steak with salt and then use the rub to season the steaks. Sear in a very hot cast iron pan, and then cook in a 400 degree oven to 120 degrees for a rare to medium rare steak.

Ingredients

• 2 tablespoons coriander seeds
• 2 tablespoons yellow mustard seeds
• 2 tablespoons lightly packed dark brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon granulated garlic
• 1/8 teaspoon ground cloves
• 2 tablespoons coarsely ground black pepper

Details

Servings 1
Preparation time 5mins
Cooking time 25mins
Adapted from cookingchanneltv.com

Preparation

Step 1

Toast the coriander and mustard seeds in a medium skillet over medium heat, stirring occasionally, until fragrant and lightly browned, 3 to 5 minutes. Transfer to a small bowl to cool.

Add the cooled seeds, sugar, paprika, salt, garlic and cloves to a spice grinder and grind to the texture of dry sand. Transfer to a small bowl and stir in the pepper. Keep in an airtight container at room temperature in a dry place away from sunlight for up to 3 months.