Dry Chimichurri Steak Rub

Dry Chimichurri Steak Rub
Yadid Levy/Getty Images
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Serving: 1 serving
Yield: 1/3 cup
Nutrition Facts (per serving)
72 Calories
1g Fat
16g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 72
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 9530mg 414%
Total Carbohydrate 16g 6%
Dietary Fiber 6g 22%
Total Sugars 2g
Protein 3g
Vitamin C 3mg 17%
Calcium 124mg 10%
Iron 4mg 21%
Potassium 363mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Classic South American chimichurri is a thick parsley-based preparation that's used on many types of meat while they cook, but is also served as a table sauce in traditional asados, as its herbiness beautifully accompanies steak, sausages, and offal. Although making true chimichurri is not labor-intensive and the sauce comes together quickly, our dry version makes an excellent substitution and adds tons of flavor to all types of meats, from beef to pork, chicken to fish. Oregano-based and enhanced by paprika, basil, and chili flakes, this rub is a great addition to your pantry as it can also provide a ton of flavor to stews, soups, and sauces. Use it on skirt steak when making fajitas, rub it on chicken breasts before grilling, or sprinkle a few dashes on firm white fish before cooking it en papillote.

To use this rub, simply apply to your chosen meat and let it sit in the fridge for at least 2 hours before proceeding. For a wet version, simply add the juice of two limes and 1/4 cup of vegetable or extra virgin olive oil. Mix well and use as a marinade or as a dressing for roasting mixed root vegetables or baby potatoes. This flavorful rub adds the fragrant flavor of herbs, but it also carries a kick. If you're keen on spicy food, double the amount of chili flakes and add a pinch of cayenne. This mixture can also make great dips and spreads when combined with full-fat Greek yogurt, sour cream, or cream cheese. Mix 1 to 2 tablespoons of the mixture with the creamy base of your choice, taste test, add salt if needed, and a drizzle of olive oil to add creaminess. Use it on tortilla chips, empanadas, crudités, or to coat cooked pasta for a cold pasta salad.

In Argentina and Uruguay, the birthplace of chimichurri, there is also a red version of chimichurri, made with roasted red peppers, abundant garlic, and other ingredients that can vary from region to region such as cilantro, parsley, vinegar, chili pepper, and paprika. The vibrant raw red sauce is served as a table sauce, but can also be cooked to tame down the onion and garlic flavors. For our dry rub, experiment and find other uses for this flavorful mixture. Add it to tomato soup while it's cooking, mix it with olive oil and vinegar to make a salad dressing, add it to bean burger mixtures, or sprinkle it on tofu steaks before cooking on the grill. Don't miss out on chimichurri flavors and have a container of this versatile mixture in your pantry, as it is easy to make as it is to use.


  • 1 1/2 tablespoons sea salt

  • 1 tablespoon oregano

  • 1 tablespoon paprika

  • 1 tablespoon granulated onion

  • 1 teaspoon garlic powder

  • 1 teaspoon red pepper flakes

  • 1 teaspoon basil

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Combine the mixture in a small bowl and use right away. Store mixture in an airtight container in a cool, dry place for up to 6 months after preparation.

  3. Enjoy!

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