Chimichurri Rub

Work takes me around the world for more than 1/3 of the year. Luckily, many of the stops are food meccas, such as Barcelona. I alway pick my hotel so I can be near their most famous market, La Boqueria.  With limited room in luggage and restrictions on what you can easily (and legally) transport, this is more of a mouth-watering walk through the crowded aisles of amazingly handsome food displays. Two things are a must while here. First, lunch at Pinotxo Bar — where they cook fresh food from the market and buy a chimichurri rub from one of the nearby spice stands.

But if you cannot get to Barcelona, you can make this rub on your own. It’s so important to grilling and roasting.  There are many versions of this rub, but here is a flavorful and robust take on chimichurri:

Ingredients

  • 3 tablespoons each of dried oregano leaves, dried basil leaves
  • 2 tablespoons each of dried parsley flakes, dried thyme leaves, kosher salt
  • 1 tablespoon each of freshly ground pepper, dried savory leaves, smoked paprika, onion flakes
  • 2 teaspoons garlic powder
  • 2 teaspoons dried crushed red pepper
  • 1 teaspoon dried onion powder
  • 1/2 teaspoon dried laurel (bay leaf)

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