Best 4 Dry Chimichurri Rub Recipes

Dry chimichurri rub is a flavorful blend of herbs and spices typically used in Argentinian and Uruguayan cuisine. It adds a punch of flavor to grilled meats, vegetables, and other dishes. Unlike the traditional chimichurri sauce, dry chimichurri is a blend of dried herbs and spices, making it a convenient and versatile seasoning that can be prepared ahead of time and stored for later use. Whether you're looking to enhance the taste of your favorite grilled dishes or add a unique twist to your everyday cooking, dry chimichurri is a must-try.

Let's cook with our 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.

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.

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.

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.

Tips:

Make sure to use fresh herbs for the best flavor. If you don't have fresh herbs, you can use dried herbs, but be sure to use half the amount.
You can adjust the heat of the rub by adding more or less chili powder. If you're not sure how much to add, start with a small amount and add more to taste.
The rub can be used on any type of meat, but it's especially good on beef, pork, and chicken.
Be sure to let the meat marinate in the rub for at least 30 minutes before cooking. This will allow the flavors to penetrate the meat.
The rub can also be used as a dry rub for vegetables. Simply sprinkle the rub on the vegetables and toss to coat.

Conclusion:

Dry chimichurri rub is a versatile and flavorful spice blend that can be used on a variety of meats and vegetables. It's easy to make and can be tailored to your own taste preferences. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, dry chimichurri rub is a great option.