Chili Lime Rub


  • 1 t chili powder
  • 1 t granulated garlic
  • 1/2 t cumin
  • 1/2 t coriander
  • 1/2 t oregano
  • 1/8- 1/4 t cayenne pepper
  • 3/4 t salt
  • 1/4 t black pepper
  • 1 lime (about 2 T lime juice)
  • 1 T extra virgin olive oil
  • 1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)


  1. Juice the lime into a small bowl. Add spices and oil and stir to combine. Some limes have more juice than others, so sometimes the mixture will be more liquid-y and sometimes it will be more pasty.
  2. Place the steak in a shallow dish and pour the spice mixture on top. Use your hands to massage it in there.
  3. Let it sit for 15 minutes. During that time preheat your grill.
  4. Place meat on hot grill (bbq is best, but an indoor grill pan or broiler will work just fine too). If you’re using flank steak it should take about 5-7 minutes on each side. Here’s a great tip for testing meat doneness in other cuts.
  5. When steak is finished, remove from grill and let sit for 5 minutes before cutting into it.  Slice in strips against the grain.

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