BROILED HALIBUT STEAK RECIPES

Name: Dry Chimichurri Spice Rub
Yield: Makes about 3/4 cup
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

DRY CHIMICHURRI SPICE RUB RECIPE | EPICURIOUS

Dry Chimichurri Spice Rub Recipe | Epicurious 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

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 SPICE RUB RECIPE | EPICURIOUS

Dry Chimichurri Spice Rub Recipe | Epicurious 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

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.

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