Dry Chimichurri Rub 2 Recipes

DRY CHIMICHURRI RUB

Dry Chimichurri Rub image

In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves- not powdered or ground. SERVING SUGGESTIONS: Rub all over tri-tip before roasting; sprinkle over halibut fillets before pan-searing; make a marinade for roast chicken by whisking 1/4 cup rub with 1/2 cup olive oil and 3 tablespoons red wine vinegar. This recipe is courtesy of Bon Appetit Magazine, January 2008.

Provided by Juenessa

Categories Low Cholesterol

Time 5m

Yield 3/4 cup

Number Of Ingredients 10

Ingredients

3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon fresh ground black pepper
1 tablespoon dried savory, leaves
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 -2 teaspoon dry crushed red pepper

Steps:

Whisk all ingredients in medium bowl.
Transfer to airtight container.
DO AHEAD: Can be made 1 month ahead.
Store at room temperature.

DRY CHIMICHURRI RUB #2

Dry Chimichurri Rub #2 image

Fresher may be better, but sad produce makes dry ingredients more desirable. From asadoargentina.com.

Provided by Kathy Lipin

Categories Beef

Time 5m

Number Of Ingredients 9

Ingredients

1 Tbsp dried parsley
1 Tbsp onion flakes, dehydrated
1 tsp dried oregano
1 tsp dehydrated minced garlic
1 tsp red chili flakes
1 tsp basil
1 tsp paprika
1/2 tsp ground bay leaf or flaked bay leaf
1 tsp kosher salt

Steps:

1. Mix ingredients together. For a finer consistency, use a spice grinder or food processor.
2. Add more salt to create a chimichurri seasoning salt. Prior to roasting or grilling, rub into meats. Use with vegetables, or sprinkle on pizza before cooking.
3. Or make Chimichurri Sauce: Use 2:1:1 ratio of olive oil, vinegar, and water with the mix recipe: at first, add 2 Tbsp. of water and 2 Tbsp. of vinegar and let sit for about 15 minutes. Then add 4 Tbsp. olive oil. Play with liquid amounts until you have your perfect marinade or rub.

DRY CHIMICHURRI MASTER MIX/RUB

Dry Chimichurri Master Mix/Rub image

From the blog Asado Argentina. She says to rub the dry mixture into meats before grilling or roasting, use with vegetables, sprinkle over pizza before cooking, create chimichurri hamburgers or add to salads or dressings. Be creative. Below in the directions, I've given her instructions on how to make a Chimichurri Sauce from the Master Mix. This is worth the read: http://www.asadoargentina.com/chimichurri-debunking-the-myths/

Provided by gailanng

Categories South American

Time 5m

Yield 1/2 cup

Number Of Ingredients 9

Ingredients

1 tablespoon dried parsley
1 tablespoon dried onion flakes
1 teaspoon dried oregano
1 teaspoon dry garlic granules
1 teaspoon red chili pepper flakes
1 teaspoon dry basil
1 teaspoon paprika or 1 teaspoon spanish smoked paprika
1/2 teaspoon bay laurel powder (bay leaf) or 1/2 teaspoon flaked bay laurel leaf (bay leaf)
1 teaspoon salt

Steps:

Combine all ingredients together. Should you like a finer consistency, pulse a couple of times in a spice grinder.
To Create Chimchurri Sauce:.
To the entire Dry Master Mix, first add 2 tablespoons each of water and vinegar and allow the mix to rehydrate for about 15 minutes before adding 4 tablespoons of olive oil. Use immediately. Recipe may be increased proportionately.

CHIMICHURRI RUB

Chimichurri Rub image

This traditional Argentinian rub can be spread on flank steak or shrimp skewers before grilling.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 3/4 cup

Number Of Ingredients 5

Ingredients

3 garlic cloves, roughly chopped
1/2 teaspoon red-pepper flakes
1 tablespoon red-wine vinegar
1 bunch parsley, stems removed
1 tablespoon extra-virgin olive oil

Steps:

In a food processor, combine garlic, red-pepper flakes, vinegar, parsley, and olive oil. Process until finely chopped, 2 minutes, scraping down sides as needed.

DRY CHIMICHURRI RUB

Dry Chimichurri Rub image

In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not powdered or ground.

Provided by Andrew Schloss

Categories Herb No-Cook Vegetarian Quick & Easy Spice Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 10

Ingredients

3 tablespoons dried oregano leaves
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*
2 teaspoons garlic powder
1 to 2 teaspoons dried crushed red pepper

Steps:

Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

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