Chimichurri Grilling Rub

This is an easy rub to make if you stock-up on bulk spices like me, but odds are not many of you do. So, if you don't have vinegar or wine powder, you should probably sit this one out. I'm actually just posting for my own records...not especially for the public. That said, if you're a weirdo like me and want to make it, that's great but be forewarned, this isn't a replacement for fresh Chimichurri, it's made to enhance the flavor. It's great on steak, pork or chicken and most likely good on the plant-based, fake-meat that's on the market. It shares a lot of the same flavors as fresh chimichurri, so it's a great compliment for grilled meats of any kind, regardless of the use of fresh chimichurri sauce.

• Ready In: 30 mins
• Serves: 20
• Yields: 15 ounces

Ingredients

• 4  tablespoons  tomato powder
• 3  tablespoons  red bell black pepper
• 2  tablespoons paprika
• 1  tablespoon  red chili pepper flakes
• 5  tablespoons garlic powder
• 6  tablespoons kosher salt
• 1  tablespoon msg
• 5  tablespoons dried parsley
• 5  tablespoons dried cilantro
• 4  tablespoons dried Mexican oregano
• 1  tablespoon wine, powder
• 2  tablespoons vinegar, powder
• 1  tablespoon coarse black pepper
• 1  tablespoon ground coriander
• 2  tablespoons crushed red pepper flakes
• 1  tablespoon cayenne powder

Directions

1. Combine all ingredients well. Store in a several airtight jars.
2. Sprinkle liberally on any meat you plan on grilling about 1 hour ahead of time.
3. You can rub it the night before if you desire.
4. Grill your meat.
5. Eat it.
6. Yum.
7. Leave Feedback and pics.