I’m a fan of grilling steaks and it’s all about the ingrediants, timing and prep. For these two recipes, I prepared a rub and applied them to both and left the meat out, uncovered for an hour to absorb the flavors. I’m sorry that I did not measure each spice individually, but here is a breakdown….

Chicken – Adobo Spices: garlic, onion, sea salt, flake salt, cumin, oregano, chili powder, cayenne, lemon & orange zest.

Steak – Blend of whole cumin, himalayan sea salt, thyme, savory, mustard seed, hungarian sweet paprika, pepper and salt.

Both were amazing.