Nicoise Rub

Nicoise Rub Recipe

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Megan Stewart


My Dad made this, and we ate it on chicken. It tastes like pepper steaks we ate when we lived in Belgium. We ate it at the cottage, and I have no idea where he got the recipe from, but it is easy to mix up and he said it is also good on lamb (which I don't eat) and steaks (which I love). You could probably also sprinkle some on a hamburger patty and make it taste like steak!


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makes about 1 cup, and is enough for 6-8 pounds meat
No-Cook or Other


  • 1/2 c
    dried parsley
  • 3 Tbsp
    garlic flakes (i like garlic, so use more)
  • 3 Tbsp
    corriander, ground
  • 2 Tbsp
    coarse salt (we used sea salt, or pink sea salt with garlic in that came in a grinder)
  • 2 Tbsp
    cracked black peppercorns (do not use ground)
  • 2 Tbsp
    red pepper flakes

How to Make Nicoise Rub


  1. Put all in a jar, combine. Keep away from heat and light and it will store up to 6 months.

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About Nicoise Rub

Course/Dish: Rubs
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American

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