Traditional recipes

Dry Chimichurri Rub Recipe

Dry Chimichurri Rub Recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Makes about 3/4 cup Servings


  • 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

Recipe Preparation

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

Recipe by Andrews Schloss,Reviews Section

Skirt Steak Recipe with All-Purpose Steak Rub and Chimichurri Sauce

This blog probably makes the follow sentiment utterly unnecessary to write, but I love food. Most of my friends know this so I end up being the guy that a lot of people ask for restaurant recommendations in San Francisco. Hey Irvin, where should I eat when I’m in town? Hey let’s get brunch, you decided on the place! Any suggestion for the best bakery in San Francisco? But what most people don’t get is that as much as I love to sample food from around the city, I rarely do it. I tend to make food at home a lot, and with my freelance projects, this blog and the cookbook I’m writing, I’m always looking for food that I can make fast at home. Lately that means my simple steak rub recipe for a skirt steak and a little chimichurri sauce for AJ and me. Dinner in 30 minutes and a fancy looking one at that.

The best thing about this skirt steak recipe is that most of the ingredients for the rub are found in your pantry (or can be picked up at a regular grocery store) and made ahead of time if you really want to. In fact, I tend to double the rub recipe and save it in an empty spice jar or ziplock bag. It’s super versatile and keeps for a while.

Of course, while the steak is grilling, the chimichurri sauce is pretty easy to make, but you can also make it ahead of time too. We tend to grill double the amount of steaks and save the leftovers steak for other meals. It’s great in a sandwich or on a salad, which means I can whip up two or three meals for the week out of cooking dinner just once. Perfect for me since I’ve got to get back to baking that pie…for the fifth time in row.


  • 1/4 cup coarsely chopped parsley
  • 3 tablespoons red wine vinegar
  • 4 large garlic cloves, minced (2 1/2 tablespoons)
  • 2 tablespoons oregano leaves
  • 2 teaspoons crushed red pepper
  • Kosher salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.Tip: This food processor from Cuisinart is a favorite of ours.


Preheat the grill to medium-high heat.

In a small bowl mix together the rub ingredients: smoked paprika, cumin, garlic powder, chipotle chili pepper, salt, pepper and brown sguar.

Set the flank steak on a cutting board and rub the spice mixture on both sides of the flank steak.

When you are ready to grill you can drizzle the 1-2 Tablespoons olive oil over the flank steak to keep the rub on the flank steak and keep it from sticking to the grill but that is optional.

Place steak on the grill. Grill the steak to desired doneness, about 5 minutes per side for medium-rare or a temperature of 140 degrees F.

When you grill the steak you can also add your corn on the cob.

Grill the corn for about 10 minutes, turning occasionally. Remove from the heat and remove the corn from the cob and put into a bowl.

If you don&rsquot want to grill the corn you can use canned or frozen and can skip this step.

Is Pork Tenderloin Healthy?

Yes! Pork tenderloin is exceptionally good source of lean protein—in fact, it has fewer calories per ounce than skinless chicken breast. Simply grilled and served with Chimichurri—a perfect, zero-carb sauce for pork tenderloin—this easy pork tenderloin recipe is just about as healthy as they come. Add a salad and you’ve got yourself a meal that is not only keto and Whole30 approved, it’s also friendly to just about any dietary restrictions you can think of. Dairy free? Check! Gluten free? Check! Soy free? Check! This means it’s a great one for a dinner party—as long as there aren’t any vegetarians in the crowd, you should be golden.

Chimichurri (green sauce for beef)

Chimichurri is an Argentinian green sauce that goes great with beef.

I first had chimichurri at a Brazilian Steakhouse. I wasn’t too sure what it was at the time. The meat appeared to have a green marinade that had a slight spiciness to it. The marinade also had a tang of vinegar. I decided to try making it myself.

The ingredients for chimichurri are straight forward, and the recipe is easy to adapt to your own tastes. If you want something a little spicier, you can add more dried pepper flakes. If it is too spicy, you can add less.

The main ingredient in the recipe is parsley. You should use fresh Italian parsley, which is also known as flat leaf parsley. If you use dried parsley, or dried parsley, the taste isn’t as vibrant, and fresh. I have used dried oregano in making the recipe, and haven’t noticed as much of a change in the final flavour.

You can use chimichurri as a marinade, but the flavour is much duller and muddled after cooking. Spooning it over beef after it is cooked produced a much brighter, and fresh tasting dish. You can do both, use as a marinade, and spoon over for serving. I have done this with flank steak, and it produces a fairly tasty meal.

I used to serve steaks with a compound butter, but now, I almost always serve chimichurri with steak.

Fleisher's Secret Chicken Rub Recipe | Cook the Book

Picking up a whole chicken on the way home from work saves a solid hour of prep and roasting time it's an instant dinner with a side or two, and usually leaves you with enough leftovers for another meal or at least a chicken salad sandwich. But if you've ever picked up one of these burnished birds at the local grocery store, chances are it was a dry, over-cooked disappointment.

Dry birds are definitely not the case at Joshua and Jessica Applestone's Fleisher's Grass-Fed and Organic Meats. They sell tons of rotisserie chickens, the best sort: locally and humanely raised, all spiced with Fleisher's Secret Chicken Rub. Not so secret anymore, this customer favorite is a blend of punchy powdered onion, garlic, cayenne, paprika and dried green herbs (thyme, sage, and oregano). Fleisher's special blend accentuates the fine chicken-y flavors without covering them up by over-seasoning.

Plus, this rub works wonders on other proteins outside of the poultry family. Try it on beef, pork, or even fish.

As always with our Cook the Book feature, we have five (5) copies of The Butcher's Guide to Well-Raised Meats to give away this week.

Reprinted with permission from The Butcher's Guide to Well-Raised Meats by Joshua and Jessica Applestone and Alexandra Zissu, copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc.


  • Brown sugar &ndash You can use light or dark brown sugar.
  • Salt &ndash Kosher salt works best for this dry rub.
  • Black pepper &ndash Always use freshly ground black pepper for the best flavor.
  • Onion powder &ndash The sweet onion flavor this provides the rub is complimentary to the brown sugar, and helps to balance the other more savory flavors.
  • Garlic powder &ndash If you want to add just a pinch extra, go for it! I love garlic too. Just be careful not to go overboard, as garlic powder can overpower the other ingredients.
  • Smoked paprika powder &ndash The delicate smoked flavor that this paprika provides is SO mouthwatering, especially on grilled chicken legs!
  • Dried parsley &ndash This brightly flavored dried herb helps to enhance the other flavors in this rub.
  • Dried thyme &ndash Although dried thyme can taste pretty sharp, it blends perfectly with the other herbs in this recipe.
  • Dried oregano &ndash Oregano can be quite pungent, so be careful not to add too much!
  • Cayenne pepper &ndash For a spicier batch of grilled chicken legs, double the amount of cayenne pepper.
  • Chicken legs &ndash I use bone-in, skin-on chicken legs and they always turn out perfect. Just be sure to pat them dry with a paper towel.

Smoky Sweet Dry Rub Flank Steak with Spicy Chimichurri

I am battling exhaustion this week. I can barely keep my eyes open, let alone figure out how to function. The past two months are definitely catching up with me. Oh and it’s basically November now – where did this year go?!

I have to apologize I am a bit all over the place today. It’s tragic how bad it’s gotten. I could barely write a happy birthday note yesterday. I swear I stared at the blank card for about 10 minutes before putting pen to paper and writing an extremely short, poorly worded note…

But let me tell you about this steak. If you need a go-to steak rub, this is the one you’ll want to use time and time again. It’s just the right balance of smoky and sweet flavors. As soon as you add in the spicy chimichurri, you get smacked in the taste buds with FLAVOR. I love to combine different smoky, sweet, and spicy flavors into one bite – it makes every meal an adventure!

I am really trying to up my game on sauces right now and this chimichurri is a direct product of that effort. Sauces are so simple to make and they add so much to a dish! I know I am going to be whipping up this chimichurri and keeping it in my refrigerator for those nights I come home completely exhausted with no desire to cook a complicated meal. Just cook up some chicken, steak, or shrimp and top with the sauce.

What Is Chimichurri?

It comes in two types: green chimichurri and red chimichurri. Green chimichurri is made of olive oil, red wine vinegar, finely chopped parsley, oregano, and garlic, and seasonings. Red chimichurri, the spicier of the two, additionally includes smoked paprika and dried red chili, cayenne pepper or pepper flakes. Some recipes also add red bell pepper.

In the original Argentinian chimichurri, parsley and garlic are the two dominant flavors but there are many variations, such as green chimichurri with cilantro.

What is Chimichurri Sauce Used for?

Chimichurri is served with steak and other grilled meats, or with chicken or roast beef. Mix it into rice to make a fragrant herb pilaf. Chimichurri can also be used as a marinade, for example for beef skewers that are threaded onto skewers and grilled.

The idea of using chimichurri as a flavoring also works well by adding the basic ingredients of the sauce, or a few tablespoons of the finished sauce, to mayo, aioli, salad dressing, or compound butter.

What is Chimichurri Seasoning?

It&aposs a convenient way to make a chimichurri-like sauce when you don&apost have fresh herbs on hand. Chimichurri seasoning, also labeled as dry rub or dry marinade, contains dried parsley, oregano, garlic and onion powder, and other herbs and spices.

To make chimichurri sauce, add olive oil, water, vinegar and lemon or lime juice as directed on package.

"Chimichurri is a fabulous green sauce that&aposs been steadily growing in popularity across the American restaurant landscape," says Chef John. "This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats."

Some Favorite Recipes with Chimichurri Sauce

"Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak," says Bren. "This is my version, which may or may not be authentic."