Dry Chimichurri Rub

[kirra]

Dry Chimichurri Rub
Epicurious

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 the powdered or finely ground varieties. Rub the mixture all over beef or pork before roasting. Or to make a marinade for roasted chicken, whisk 1/4 cup of the rub with 1/2 cup of olive oil and 3 tablespoons of red wine vinegar.

Ingredients:

3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 to 2 teaspoons crushed red pepper

Preparation:

In a medium bowl, whisk together all ingredients. Transfer to airtight container. Can be made 1 month ahead. Store at room temperature. Makes about 3/4 cup.