Dry Chimichurri Rub Recipes

EASY CHIMICHURRI

I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.

Provided by mariap430

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 2h15m

Yield 16

Number Of Ingredients 10

Easy Chimichurri image

Steps:

Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
Refrigerate until flavors have blended, about 2 hours.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 1.5 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 158 mg, Sugar 0.2 g

Ingredients

1 cup tightly packed chopped parsley leaves
1 cup tightly packed chopped cilantro leaves
¼ cup red wine vinegar
½ onion, coarsely chopped
5 cloves garlic
1 teaspoon coarse salt
1 teaspoon dried oregano
1 teaspoon hot pepper flakes
1 teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

DRY CHIMICHURRI MASTER MIX/RUB

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

Dry Chimichurri Master Mix/Rub image

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.

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

CHIMICHURRI RUB

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

Chimichurri Rub image

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.

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

DRY CHIMICHURRI RUB

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

Dry Chimichurri Rub image

Steps:

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

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

DRY CHIMICHURRI RUB #2

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

Dry Chimichurri Rub #2 image

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.

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

CHIMICHURRI

Chimichurri is a herbaceous and vinegary sauce from Argentina that's classically paired with grilled meats, especially beef, but its uses don't end there. You can combine it with a dollop of mayonnaise to marinate chicken cutlets. (That same mayo-and-chimichurri mixture makes an excellent potato salad dressing, or toss it with sliced scallions and grilled or boiled corn cut from the cob.) Combine chimichurri with equal parts olive oil to use as a marinade and dressing for grilled vegetables. Add a few crushed cloves of garlic to that same mixture, brush it on a split ciabatta or baguette, and grill or broil it for an oregano-packed take on garlic bread. It may be tempting to think of a chimichurri as a sort of Argentine parallel to Italian pesto, but it is not: While pesto is made in a mortar and pestle and emulsified into a creamy mixture with a base mostly comprised of olive oil, chimichurri is made with chopped dried herbs that are steeped in hot salty water (the brine is called salmuera) and vinegar, with less olive oil added. Its texture comes from the dried herbs rehydrating in salt water. Chimichurri can be stored in the refrigerator for several weeks; it will lose its bright green color, but it will improve in flavor with time.

Provided by J. Kenji López-Alt

Categories condiments, sauces and gravies, side dish

Time 35m

Yield About 1 cup

Number Of Ingredients 12

Chimichurri image

Steps:

Combine dried oregano, paprika, red-pepper flakes and cumin, if using, in a large bowl. Add hot water and a big pinch of salt and stir with a fork. Add vinegar and stir to combine.
Smash garlic with a pinch of salt in a mortar and pestle to form a rough paste, then drizzle in about 2 tablespoons of olive oil and work the garlic and oil around the mortar until it emulsifies and no loose oil remains. Scrape this garlic mixture into the bowl with the oregano mixture and stir to combine. (Alternatively, smash garlic cloves on a cutting board with the flat side of a chef's knife. Sprinkle with a pinch of kosher salt, then use the side of your knife to scrape the mixture back and forth until a paste forms. Drizzle a little olive oil over the paste and work it in with the side of the knife. Repeat until you've added about a tablespoon of olive oil, then scrape the mixture up and transfer it to the bowl with the oregano mixture, add the remaining olive oil, and stir to combine.)
Add minced fresh oregano and parsley and stir to combine. Set aside at room temperature for at least 30 minutes, or in the refrigerator overnight, to allow the dried oregano to rehydrate and the flavors and texture to develop. Stir vigorously before tasting, then adjust seasoning with salt and fresh black pepper. Unused chimichurri can be stored in a sealed container in the refrigerator for several weeks.

Ingredients

1/4 cup dried oregano
1 teaspoon sweet paprika
1/2 teaspoon red-pepper flakes (more or less to taste)
1/2 teaspoon ground cumin (optional)
1/2 cup hot water
Kosher salt
1/4 cup red wine vinegar
8 medium garlic cloves
2 tablespoons olive oil (it need not be extra-virgin, but it can be), plus more as needed
1/4 cup fresh oregano leaves, finely minced
1 tightly packed cup fresh parsley leaves, finely minced
Ground black pepper

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Dry Chimichurri Rub Recipes

EASY CHIMICHURRI

I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.

DRY CHIMICHURRI MASTER MIX/RUB

CHIMICHURRI RUB

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

DRY CHIMICHURRI RUB

DRY CHIMICHURRI RUB #2

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

CHIMICHURRI

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