Name: Dry Chimichurri Spice Rub
Yield: Makes about ¾ 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; * 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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Photo by Okada Kana

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 Suggestion: Rub all over tri-tip steak before roasting; sprinkle over halibut fillets before pan-searing; make a marinade for roast chicken by whisking ¼ cup rub with ½ cup olive oil and 3 tablespoons red wine vinegar.

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