Homemade rubs are a quick way to transform roasted meat, poultry, and vegetables into something special. Use this one on both steak and potatoes. Improv: Fennel, cumin, or caraway seeds can replace the coriander; intense, earthy herbs like oregano and sage can stand in for the thyme and rosemary.
Ingredients
2 tablespoons coriander seeds
2 tablespoons whole peppercorns
3 tablespoons fresh thyme, chopped
3 tablespoons fresh rosemary, chopped
1 tablespoon plus 1 teaspoon coarse kosher salt
Preparation
Toast coriander seeds in a heavy small skillet over medium heat until aromatic, about 2 minutes. Transfer to a mortar or spice mill. Add peppercorns and crush until broken into coarse pieces. Mix crushed spices in a small bowl with thyme, rosemary, and salt. Store in the refrigerator in an airtight container for up to 3 days.
