5 minutes
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This spicy chimichurri dry rub is herby, peppery, lemony and perfect on chicken and steaks.
Recipe ingredients and notes:
This chimichurri seasoning has all the delicious flavors of chimichurri sauce packed into a dry rub.
- You can buy dried lemon zest from a spice shop or make your own. Here is how to make dried lemon zest:
- Zest a large lemon, then spread the fresh zest out onto parchment or wax paper. Cover loosely with a paper towel.
- Let sit at room temperature until completely dry (about 1 day).
How to make the dry rub:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Add all dry rub ingredients to a bowl.
Step 2. Stir together until well combined.
How to use it:
- Dry raw chicken or steaks well using paper towels, then rub with a little bit of mild olive oil.
- Make sure all chimichurri seasoning ingredients are well combined, then rub the mix on the meat and grill or bake.
How to store it:
Store the dry rub in an airtight container in a cool, dark and dry place.
How spicy is this dry rub?
This dry rub is quite spicy from the crushed red pepper flakes and the ground black pepper!
More delicious lemon herb seasonings:
- Shrimp Seasoning24 Hours 5 Minutes
- Dill Seasoning Recipe24 Hours 10 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Chimichurri Dry Rub
This recipe makes a little more than 2 tablespoons, which is enough for 2 steaks (with each steak weighing about 5 ounces).
Equipment:
- measuring spoons
- mixing bowl
Ingredients:
- 4 teaspoons dried parsley
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried lemon zest (store-bought from a spice shop or homemade (see notes))
- ¼ teaspoon garlic powder
Instructions:
- Add all ingredients to a bowl and stir until well combined. Store in a glass jar or another airtight container in a cool, dark and dry place.
Notes:
How to make dried lemon zest:
- Zest 1 large lemon, then spread the fresh zest out on parchment or wax paper. Cover loosely with a paper towel.
- Let sit at room temperature until completely dry (about 1 day).
- Dry raw chicken or steaks well using paper towels, then rub with a little bit of mild olive oil.
- Make sure all chimichurri dry rub ingredients are well combined, then rub the mix on the meat and grill or bake.
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