Grilled Steak with Israeli - North African BBQ Rub Recipe

click to rate
2 votes | 10536 views

Almost nothing tastes better on steak or lamb that is thick enough to slice than an Israeli or North African spice rub. I combined a bit of both in this rub, using the base from an Israeli Hawaij rub and adding coriander which is more commonly found in Moroccan rubs. The combination is phenomenal. You won't be disappointed!

Prep time:
Cook time:
Servings: 4-6 servings


Cost per serving $3.96 view details


  1. Mix all spices together in a small bowl with fingers or a spoon.
  2. Trim the steak and poke holes all over both sides with a fork.
  3. Using fingers, thorough rub top, bottom, and sides of steak with the spice mixture. Don't be afraid to load it on thick. The steak will look bright yellow when done, but will be brown after cooking.
  4. Heat grill to med-high. Spray top of steak with a olive oil spray (or normal cooking spray), or coat grill lightly with oil. Place steak on grill and grill 3-5 minutes (depending on thickness) with grill cover down. Then open cover, flip steak, and grill an additional 3-5 minutes with top up.
  5. Serve steak sliced thinly with rice, potatoes, corn, or any other side dishes.


Add the recipe to which day?
« Today - Jul 12 »
Today - Jul 12
July 13 - 19
July 20 - 26
Jul 27 - Aug 02
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 294g
Recipe makes 4 servings
Calories 490  
Calories from Fat 209 43%
Total Fat 23.28g 29%
Saturated Fat 8.95g 36%
Trans Fat 0.0g  
Cholesterol 113mg 38%
Sodium 1919mg 80%
Potassium 1098mg 31%
Total Carbs 3.55g 1%
Dietary Fiber 1.5g 5%
Sugars 0.11g 0%
Protein 63.28g 101%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)



  • Nancy Miyasaki
    This really gives grilled meat an awesome flavor. A great and simple way to make your steak memorable.
    I've cooked/tasted this recipe!


    • George
      February 28, 2016
      I would try this rub on a Cowboy Steak, ( google and you should be able to get this cut at your local butcher or meat processing place, sometimes Shnucks or Higher end Grocer will have or cut one for you) The Steak is huge and has a bone in, (it got its name from when the cowboys would cook on an open flame and they could pick it up by the bone, I guess the appetites were hefty and the silverware was slim? This steak could way close to two pounds and could feed two so don't feel guilty if you cant finish it at one setting,it warms up in the microwave on reheat, or in a warm oven. It is sooooo good. Its a must and I buy it and grill it every year on Fathers Day, its a new Tradition, just for me, the father of three kids and a great Wife still putting up with me going strong after 30 years . Its my present to myself! Show your Dad or Father or Husband some love for his tummy! This will be a Steak he will never forget!!! Make some memories and maybe a tradition Enjoy.
      • Gralan
        May 3, 2014
        I'm excited about the shift from lamb to beef in this recipe, but mostly the African rub. Thanks. I will try this weekend.

        Leave a review or comment