| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 3/4 cup |
| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 3/4 cup |
Ingredients
- 1/4 cup black sesame seeds
- 2 tablespoons black peppercorns
- 1 tablespoon poppy seeds
- 1 teaspoon brown mustard seeds
- 1/4 cup kosher salt
- 2 tablespoons dark brown sugar
- 1 teaspoon granulated garlic
- 1 teaspoon dehydrated onion
Instructions
- Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a food processor, blender or spice grinder and pulse until coarsely ground. Add the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground. This spice mix is perfect for beef.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 189 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 99 mg |
| Serving Size | 1 of 2 servings |
| Calories | 189 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 99 mg |
Reviews
I made this for company and everyone wanted the recipe. I used a coffee grinder for the peppercorn and seed mixture because I prefer a powder over biting into hunks of pepper. I sprinkled liberally on both sides of a huge flap steak (I only used 1/2 the recipe) and grilled it on the BBQ. Really flavorful and made great leftovers in a stir-fry with Katie Lee’s hoisin glaze for corn.