Dry Chimichurri Rub 2 Recipes

CHAR-GRILLED BEEF TENDERLOIN WITH THREE-HERB CHIMICHURRI

Steps:

• For spice rub:
• Combine all ingredients in small bowl.
• Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
• For chimichurri sauce:
• Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
• Do ahead: Can be made 3 hours ahead. Cover; chill.
• For beef tenderloin:
• Let beef stand at room temperature 1 hour.
• Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.
• *Available at specialty foods stores and from tienda.com.

DRY CHIMICHURRI RUB

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

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.

DRY CHIMICHURRI MASTER MIX/RUB

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.