Wednesday, November 25, 2009

Dry Chimichurri Rub

This recipe came from a magazine – and when I find it again I will add that information to this post. We made this rub up a few year’s ago and gave it out as small gifts to friends. We put it in a shaker bottle and provided the recipe with the rub. We enjoyed ours, and heard good things from our friends about it. We purchased the herbs from Penzeys Spices and were happy with the prices and quality.

OK – here’s the recipe & the notes we included to friends:

In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats.

Serving Suggestion: Rub all over tri-tip before roasting; sprinkle over halibut fillets before pan-searing; make a marinade for roast chicken by whisking ¼ cup rub with ½ cup olive oil and 3 tablespoons red wine vinegar.

For best results (in case you want to make more!), use dried herb leaves – not powered or ground. We got our fresh herbs and spices from – the prices are comparable or better to other sites, and the selection is excellent.

This rub recipe makes about ¾ cup

3 tablespoons dried oregano
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika (sometimes labeled Pimentón Dulce)

Whisk all ingredients in a medium bowl. Transfer to an airtight container.

Can be made 1 month ahead.
Store at room temperature.