Chimichurri Rub Recipes

EASY CHIMICHURRI

Easy Chimichurri image

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

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

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

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.

CHIMICHURRI RUB

Chimichurri Rub image

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

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

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.

CHIMICHURRI SAUCE

Chimichurri sauce image

This classic South American herb sauce balances a rich steak perfectly, but it works with lots of other grilled foods too

Provided by Jennifer Joyce

Categories Condiment

Time 10m

Yield Makes 250ml

Number Of Ingredients 7

Ingredients

small pack coriander, finely chopped
small pack flat-leaf parsley, chopped
2 garlic cloves, very finely chopped
1 small sweet onion, finely diced
1 green chilli, deseeded and finely chopped
5 tbsp extra virgin olive oil
2 tbsp white wine vinegar (Sauvignon Blanc or rice wine vinegar are good)

Steps:

Put the herbs, garlic, onion and chilli in a bowl. Pour the oil and vinegar in and add salt. Mix together.

Nutrition Facts : Calories 113 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

CHIMICHURRI

Chimichurri image

This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.

Provided by chef blade

Categories Spreads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt

Steps:

Pulse parsley in processor to chop.
Add remaining ingredients and blend.
Separate sauce into equal parts.
(Use half for basting or marinade).
(Use other half for table service).

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