Salt and Pepper Steak Rub



2 tbsp coriander seeds
2 tbsp black peppercorns
2 tsp coarse salt
2 tsp dehydrated minced garlic


1. In dry skillet, toast coriander seeds and peppercorns over medium heat, shaking pan frequently, until fragrant, about 4 minutes. Let cool. In spice mill or coffee grinder, coarsely grind together coriander seeds, peppercorns and salt. Transfer to small bowl; stir in garlic. (Make-ahead: Store in airtight container for up to 3 months.)
2. Use 2 tbsp rub for every 4 servings boneless (1 lb) or bone-in (1-1/2 lb) meat or poultry, or fish (1 lb/). Let stand at room temperature for 15 minutes after rubbing. Or cover and refrigerate for up to 24 hours before grilling.



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