Steak Marinade
Lara Lee
1051 ratings with an average rating of 4 out of 5 stars
1,051
15 minutes, plus at least 30 minutes’ marinating
Sazón
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About ½ cup
- 2tablespoons fine sea salt
- 2tablespoons ground annatto or sweet paprika
- 1tablespoon garlic powder
- 1tablespoon onion powder
- 1tablespoon ground cumin
- 1tablespoon ground turmeric
- ½teaspoon ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
74 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 3 grams protein; 54 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In an airtight container, combine all ingredients. Cover and shake well to incorporate.
- Step 2
Private Notes
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Cooking Notes
camilo
Finally! I added a teaspoon of smoked paprika, omitted the garlic and onion powder (none on hand and use a lot of garlic and onion in my sofrito). The result: a delicious addition to my habichuelas and asopao. Thanks!
Gigi
I made roasted sea bass with a bit of olive oil and the sazón sprinkled on and it was absolutely perfect. So flavourful! Will be using this on anything that needs a kick
thejaneinpain
This makes fabulous yellow rice; I use about one and a half teaspoon per cup of dry rice. Easy to make and keep on hand.
Blud
This looks an awful lot like my standard freelance spice mix for sheet pan shwarma or actually a lot of things e.g. even butter chicken, but I would use about 1/4 the salt so I could use a lot more overall spice and add some cayenne or red pepper flakes for heat. Great to see it laid out here as a recipe.
Mark
I found this good, but too salty. I would consider cutting the amount of salt in half
Mark
I would consider reducing the salt
Amy K
Wow! This spice blend was fantastic! I bought the annatto and followed to a T. I used it on brined chicken breasts for a simple weeknight sheet pan with chopped yellow potatoes, chopped squash and halved Brussels sprouts. I rested it for 10 and it was seriously tasty. Thank you for this recipe!
EL
Perhaps if MSG is mentioned, the lack of robust scientific data supporting recommendations to avoid MSG and the issue of xenophobia might also be mentioned?
Blud
This looks an awful lot like my standard freelance spice mix for sheet pan shwarma or actually a lot of things e.g. even butter chicken, but I would use about 1/4 the salt so I could use a lot more overall spice and add some cayenne or red pepper flakes for heat. Great to see it laid out here as a recipe.
Gigi
It was very salty. In used Iodized salt not fine sea salt. Any suggestions?
Maggie
maybe try kosher salt instead
thejaneinpain
This makes fabulous yellow rice; I use about one and a half teaspoon per cup of dry rice. Easy to make and keep on hand.
NEOH
Can you use regular paprika? Is it that noticeable of a difference of that’s all you have on hand?
Terran
Huh. I've been making this just out of my head for years. I put it on my oatmeal. With nutritional yeast.
Grace
Holy grail found: ground annatto for paprika.
Anne
I have searched for years for a recipe for sazon so I could avoid the MSG-laden product in the supermarket! Thank you!!
camilo
Finally! I added a teaspoon of smoked paprika, omitted the garlic and onion powder (none on hand and use a lot of garlic and onion in my sofrito). The result: a delicious addition to my habichuelas and asopao. Thanks!
Gigi
I made roasted sea bass with a bit of olive oil and the sazón sprinkled on and it was absolutely perfect. So flavourful! Will be using this on anything that needs a kick
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