Best 5 Dry Chimichurri Master Mixrub Recipes
**Chimichurri Master Mix Rub: A Versatile Blend for All Your Grilling Needs**
Elevate your grilling game with our comprehensive guide to the Dry Chimichurri Master Mix Rub. This flavorful blend of herbs and spices adds a vibrant Latin touch to any protein or vegetable. With its distinct Argentinian roots, chimichurri has gained worldwide popularity as a versátil marinade, sauce, or rub. In this article, we present three mouthwatering recipes using our master mix: Chimichurri Steak Skewers, Sheet Pan Chimichurri Chicken, and Grilled Chimichurri Vegetables. Get ready to tantalize your taste buds with this aromatic and savory blend!
DRY CHIMICHURRI RUB
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
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.
EASY CHIMICHURRI
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
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
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
Steps:
- Whisk all ingredients in medium bowl.
- Transfer to airtight container.
- DO AHEAD: Can be made 1 month ahead.
- Store at room temperature.
CHIMICHURRI
Chimichurri is a herbaceous and vinegary sauce from Argentina that's classically paired with grilled meats, especially beef, but its uses don't end there. You can combine it with a dollop of mayonnaise to marinate chicken cutlets. (That same mayo-and-chimichurri mixture makes an excellent potato salad dressing, or toss it with sliced scallions and grilled or boiled corn cut from the cob.) Combine chimichurri with equal parts olive oil to use as a marinade and dressing for grilled vegetables. Add a few crushed cloves of garlic to that same mixture, brush it on a split ciabatta or baguette, and grill or broil it for an oregano-packed take on garlic bread. It may be tempting to think of a chimichurri as a sort of Argentine parallel to Italian pesto, but it is not: While pesto is made in a mortar and pestle and emulsified into a creamy mixture with a base mostly comprised of olive oil, chimichurri is made with chopped dried herbs that are steeped in hot salty water (the brine is called salmuera) and vinegar, with less olive oil added. Its texture comes from the dried herbs rehydrating in salt water. Chimichurri can be stored in the refrigerator for several weeks; it will lose its bright green color, but it will improve in flavor with time.
Provided by J. Kenji López-Alt
Categories condiments, sauces and gravies, side dish
Time 35m
Yield About 1 cup
Number Of Ingredients 12
Steps:
- Combine dried oregano, paprika, red-pepper flakes and cumin, if using, in a large bowl. Add hot water and a big pinch of salt and stir with a fork. Add vinegar and stir to combine.
- Smash garlic with a pinch of salt in a mortar and pestle to form a rough paste, then drizzle in about 2 tablespoons of olive oil and work the garlic and oil around the mortar until it emulsifies and no loose oil remains. Scrape this garlic mixture into the bowl with the oregano mixture and stir to combine. (Alternatively, smash garlic cloves on a cutting board with the flat side of a chef's knife. Sprinkle with a pinch of kosher salt, then use the side of your knife to scrape the mixture back and forth until a paste forms. Drizzle a little olive oil over the paste and work it in with the side of the knife. Repeat until you've added about a tablespoon of olive oil, then scrape the mixture up and transfer it to the bowl with the oregano mixture, add the remaining olive oil, and stir to combine.)
- Add minced fresh oregano and parsley and stir to combine. Set aside at room temperature for at least 30 minutes, or in the refrigerator overnight, to allow the dried oregano to rehydrate and the flavors and texture to develop. Stir vigorously before tasting, then adjust seasoning with salt and fresh black pepper. Unused chimichurri can be stored in a sealed container in the refrigerator for several weeks.
DRY CHIMICHURRI RUB #2
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
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.
Tips:
- To make a flavorful chimichurri master mix, combine 1 cup of parsley, 1 cup of cilantro, 1/4 cup of oregano, 1/4 cup of garlic powder, 1/4 cup of onion powder, 1/4 cup of smoked paprika, 1/4 cup of red pepper flakes, 1/4 cup of salt, and 1/4 cup of black pepper in a food processor or blender.
- Store the chimichurri master mix in an airtight container in a cool, dry place for up to 6 months.
- When you're ready to use the chimichurri master mix, combine 1/4 cup of the mix with 1/4 cup of olive oil and 1/4 cup of red wine vinegar.
- Use the chimichurri sauce to marinate grilled meats, fish, or vegetables.
- You can also use the chimichurri sauce as a dipping sauce for empanadas, tacos, or other appetizers.
Conclusion:
Chimichurri is a versatile sauce that can be used to flavor a variety of dishes. It is easy to make and can be stored for up to 6 months. The chimichurri master mix is a great way to have chimichurri on hand at all times. Simply combine the master mix with olive oil and red wine vinegar to make a delicious chimichurri sauce.
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