One Spice Blend for All Meats
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This one creation can be used on so many of your summer meats:
- Rub this spice blend into a room-temperature steak before grilling it.
- Sprinkle a handful over a piece of halibut just before it’s pan seared.
- Combine with equal parts oil and vinegar for a simple serving sauce.
- Make a marinade for chicken by combining ½ cup olive oil, 3 tablespoons red wine vinegar, ¼ cup of the spice blend and whisk well.
I’ve been stocking this chimichurri spice concoction in my cupboard for years, and next to my charcoal chimney, it’s the most-used element in summer grilling. All of the above suggestions have been tried, plus a few more, and each one is just a little more delicious than the last.
This concoction is flavourful and versatile, two of my favourite culinary adjectives. It’s also adaptable. If you like more heat, increase the quantity of the crushed red pepper, and if you’re concerned about your salt intake, reduce it just a tad. Just be sure to use fresh dried herbs and not the ground variety, but most importantly, enjoy.
Find the full printable recipe here: Dry Chimichurri Rub
