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.

• Ready In: 5 mins
• Yields: 3/4 cup

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

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.