Total Time
5mins
Prep 5 mins
Cook 0 mins

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.

Directions

  1. Whisk all ingredients in medium bowl.
  2. Transfer to airtight container.
  3. DO AHEAD: Can be made 1 month ahead.
  4. Store at room temperature.