Recipe courtesy of David Walzog and David Walzog

Chile Rub

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  • Level: Easy
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Chile Rub:

1 tablespoon ancho chile powder

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon garlic powder

1 teaspoon cayenne pepper

3 ounces corn oil

3 ounces clarified butter

Chipotle Chile Sauce:

1/4 cup white onion (diced small)

2 cloves garlic (thinly sliced)

1 teaspoon ground cumin

2 teaspoon tomato paste

4 chipolte chiles (in adobo)

3 tablespoons light brown sugar

1 1/4 cups water

1/4 chopped cilantro

1/4 cup Sierra Nevada Pale Ale

2 teaspoons ground coriander

1 tablespoon corn oil

Creamed Spinach:

30 ounces cooked chopped spinach

4 ounces shallots, peeled and finely chopped

6 ounces grated Parmesan cheese

1 quart heavy cream

12 ounces butter, refrigerated until ready to use

1 1/2 tablespoons Kosher salt

2 teaspoons ground black pepper


  1. To prepare the chile rub use a small saute pan and toast the ancho chile, the whole cumin and the whole coriander seeds over medium heat on the stove. Next, grind the toasted spices in a spice grinder and place with the other ingredients in a small bowl. To season the steaks mix the oil and the clarified butter on a serving dish and dredge the steaks in the oil/butter. Allow the excess to drip off of the steaks and then coat each side of the steaks with the spice rub before cooking.
  2. For the Chipotle Chile Sauce: To prepare the sauce, heat a small sauce pot and saute the while onions and the thinly sliced garlic for 1 minute over high heat. Next, add the coriander and the cumin and toast these spices for 30 seconds. Then, add the remaining ingredients and allow to cook for 30 minutes over medium heat. The sauce will begin to thicken, using a blender or a small immersion blender puree the sauce until smooth. Serve this sauce with any cut of steak or poultry from the grill.
  3. For the Creamed Spinach: In a heavy bottom saucepot, reduce the heavy cream by half. When reduced, remove from heat and whisk in the cold butter until all is incorporated. Next add the Parmesan cheese and cooked chopped spinach, and place back on the stove over low to medium heat for 8 to 10 minutes. Stir well during that time. To finish, season with the salt and pepper.
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