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Smoky Paprika Rub

Use this smoky paprika rub recipe, from chef Emeril Lagasse's "Emeril at the Grill" cookbook, to make his Hanger Steak.

  • yield: Makes 1/2 cup plus 2 tablespoons

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Ingredients

  • 3 tablespoons pimenton (hot smoked Spanish paprika, preferably pimenton de la Vera, picante)
  • 3 tablespoons coarse salt
  • 4 teaspoons granulated onion powder
  • 2 teaspoons granulated garlic powder
  • 2 teaspoons freshly ground white pepper
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano

Directions

  1. Step 1

    Combine all ingredients in a small bowl; mix until well combined. Store in an airtight container in a cool, dry, dark place, for up to 3 months.

Source
The Martha Stewart Show, May 2009

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