Chimichurri Seasoning Recipe
This recipe makes a little more than 2 tablespoons, which is enough for 2 steaks (with each steak weighing about 5 ounces).
Servings: 2
Calories (Estimated): 6kcal
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*
- 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 for up to 3 months.
Recipe notes:
*You can either make dried lemon zest yourself or buy dried minced lemon peel from a spice shop.
How to make dried lemon zest:
- Zest 1 large lemon, then spread the fresh zest out on parchment or wax paper. (You need about 2 teaspoons fresh lemon zest to get 1 teaspoon dried zest.) 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 seasoning ingredients are well combined. Sprinkle the mix on the meat, press in with your hands, then grill or bake.
