Rub this spice blend over steak before grilling. Sprinkle atop a piece of halibut before pan searing. Combine with equal parts oil and vinegar for a simple sauce. Or better yet, make a marinade for chicken by combining 1/2 cup olive oil, 3 tablespoons red wine vinegar, 1/4 cup of the spice blend and whisk well. One creation becomes so much, for so many of our summer meats.
I've been stocking this chimichurri spice concoction in my cupboard since the grill season began, and it has been used repeatedly, in a myriad of ways. All of the above suggestions have been tried, plus a few more. Each one more delicious than the last.
It's flavourful and versatile, two of my favourite culinary adjectives. It's also adaptable. If you like more heat, increase the quantity of the crushed red pepper, if you're concerned about your salt intake, reduce it here. Just be sure to use dried herbs and not the ground variety. But most importantly, enjoy.
Dry Chimichurri Rub, slightly adapted from Bon Appetit
- 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
- 2 tablespoon freshly ground black pepper
- 1 tablespoon dried savory leaves
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 to 2 teaspoons dried crushed red pepper
