Ingredients:
4 tablespoons dried parsley
2 tablespoons oregano
1 tablespoon garlic powder
1 tablespoon lemon pepper
1 teaspoon salt
1 teaspoon dried chili flakes
Store in a spice jar until you’re ready to use it.
To make a simple sauce out of it, add 2 tablespoons of the dry rub to a small bowl with 1/2 tablespoon of red wine vinegar, 150 ml of olive oil and mix everything together. Add or remove the olive oil to your liking.
This goes really well with beef and especially grilled chicken. Of course not the same as fresh chimichurri, but I think it’s a proper mix to try if you like chimichurri.
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[…] toppings. I used some bell peppers, cured ham, cheese and some thinly sliced beef marinated in my chimichurri dry rub (Amazing!) Put it back in to the oven for the remaining 10 minutes. I’ve found that 19 minutes is […]