Good for Seasoning: Flank steak; pork; chicken; salmon

　　This is the original three-ingredient rub, and it packs in a lot of flavor and texture. If I am feeling ambitious, I make a chimichurri sauce to drizzle on top, but the rub itself has so much flavor that all you need is a light coating of olive oil and a sprinkle of salt. The recipe calls for the amount you need for one night's dinner, but because the rub doesn't have any salt or pepper in it, you can increase the amount by simply multiplying. For example, if you are making 10 flank steaks, multiply by 10.

Ingredients

　　2 teaspoons granulated garlic

　　1 teaspoon smoked Spanish paprika

　　1 teaspoon whole cumin seeds, toasted in a dry skillet

　　In a small bowl, combine all the ingredients and mix well. The rub will keep in an airtight container for up to 6 months but you shouldn't have any left over.

　　Reprinted with permission from Soaked, Slathered, and Seasoned by Elizabeth Karmel, (C) 2009 John Wiley & Sons, Inc.