From Andrew of Arizona
Chili Dijon Rub for Steak
Makes enough for 4 – (12 oz.) Ribeye Steaks
1/4 C. Dijon Mustard
2 T. Chili Powder
1 T. Ground Cumin
2 tsp. Dried Crushed Oregano
1 tsp. Dried Thyme
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder (optional)
1/2 tsp. Salt
1/4 tsp. Black Pepper
Prepare grill. Measure all ingredients
into a small bowl. Mix until a wet paste
is formed. If the paste is too thick, add
a little water to thin it out. (Paste should
be the consistency of wet sand). Rub a thin
even coat of the mixture onto both sides of
each steak before grilling to desired doneness.
