Simple Chili Dry Rub


I don’t know about you, but sometimes hubby and I know we want steak for dinner, but we have no idea what to do with it. While most great cuts of steak need little more than salt and pepper, sometimes you want to do something more…buuuuuut without a lot of work.

Sure you could make a sauce, a pan gravy, or a chutney-style topping, but that requires additional cooking time and makes more of a mess.

The easiest thing hubby and I have come up with to season steak is a dry rub. Obviously, we didn’t invent the dry rub, but we haven’t been using it as much as we could. But especially now that we have a grill, the dry rub has started appearing more and more in our kitchen.

We’ve received several pre-mixed dry rubs as gifts from friends and family, but you guys know I like to do things from scratch. On Friday, I decided to mix up my own lil dry rub to season a one pound piece of tri tip hubby brought home from Earthfare on Friday. Unfortunately, I didn’t realize how many of my tried and true spices were out of stock at the time. So, I whipped up a really, really basic dry rub that was surprisingly pretty flavorful.


Simple Chili Dry Rub

I normally prefer to use garlic powder over garlic salt, but we were out! Oops. So, this dry rub uses garlic salt, so additional salt is not added.

This recipe will make enough dry rub for a 1 pound piece of steak, but don’t feel obligated to use the entire amount (we had a wee bit we didn’t use). As for cuts of meat, we used tri tip, but this rub would be great on almost any other cut of steak that you would grill (especially flank, filet, or rib eye).


  • 1 teaspoon garlic salt (or sub garlic powder, but you’ll need to add some salt to the mix)
  • 1 teaspoon chili powder
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cayenne (or use more for a spicier flavor)


  • Whisk garlic salt, chili powder, allspice, and cayenne together.
  • Sprinkle rub over your steak and rub in with your fingers.
  • Cook steak as you would normally, though I suggest you grill it. Remember to let your cooked steak rest before cutting into it.
  • Enjoy!


Click here to read more about the meal we used this dry rub to cook.

And click here to view the recipe for what looks like mashed potatoes above. Would you believe there is cauliflower in there?!

Sneaky Mashed Potatoes (With a Hidden Cauliflower Serving)


Have you ever wondered how you could secretly feed your family, friends, or loved ones (or even yourself) vegetables? There are many ways, but here’s a particularly tasty and simple one.


What food does almost everyone like? Mashed potatoes!


This recipe sneaks cauliflower into what looks like mashed potatoes. Thus, you have Sneaky Mashed Potatoes.

Here are some photos to help you with the recipe (see end of post for recipe):


Cut the cauliflower into roughly 1 1/2″ pieces.


For ease of preparation, I made it so the potatoes and cauliflower cook in the same pot at the same time, saving you cook time and clean time. ;)


Add in the butter and milk…


…and mash away.


Voila! Mashed “potatoes”.


Sneaky Mashed Potatoes (With a Hidden Cauliflower Serving)
Prep time
Cook time
Total time
Hide a serving of cauliflower in your next batch of mashed potatoes with this easy recipe. This recipe uses a one-to-one amount of cauliflower to potatoes, but you can use whatever amount of each that you like. You can place the cooked vegetables in a food processor or blender (or use an immersion blender) for a smoother texture, but I like the more rough texture you get from mashing the vegetables by hand.
Recipe type: Side Dish
Serves: 4
  • 3 medium/large red potatoes (about 3 cups), rinsed, eyes and rough skin parts removed (or you can peel the potatoes completely, but the skin is good for you!), cut into 1½” pieces.
  • 3 cups cauliflower, rinsed, cut into 1½” pieces.
  • ¼ – ⅓ cup milk (you may need more depending on your preferred texture and you can substitute cream or half and half for a richer taste or sub unsweetened vegan milk option)
  • 2-4 tablespoons butter (you may need more depending on your preferred texture – or sub vegan butter)
  • pinch salt, plus ½ – ¾ teaspoon salt, to taste
  • fresh-cracked pepper, to taste
  • fresh herbs, rinsed chopped, optional
  1. Bring a large pot filled ¾ full of water to a boil. Add pinch of salt and potatoes and cook for 17-20 minutes, until potatoes are fork-tender.
  2. When the potatoes have 7-8 minutes left of cook time, add the cauliflower. This will allow the potatoes and cauliflower to finish cooking at the same time.
  3. Drain potatoes and cauliflower in a colander. Add the potatoes and cauliflower back to the empty pot and put the pot back on the burner you were just using, but make sure it’s off. The residual heat will help the potatoes and cauliflower to dry out a bit. Let rest 2-3 minutes.
  4. Add 2 tablespoons butter, ¼ cup milk, salt, and pepper to the pot and mash with a handheld potato mashed (or use a blender, immersion blender, or food processor for a smoother texture) till the vegetables are to your preferred texture. Add additional milk and/or butter till the mixture reaches your desired texture. Add additional salt/pepper till the mixture reaches your desired flavor.
  5. Optional step – stir in fresh herbs of choice. I used chives from my garden.
  6. Enjoy!


Don’t worry, your secret is safe with me! ;)


Like what you see? Click here to get free updates or click here to check out my Facebook page (click) for exclusive content.

Related Posts with Thumbnails