Photo by Okada Kana
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves—not powdered or ground.
Serving Suggestion: Rub all over tri-tip steak before roasting; sprinkle over halibut fillets before pan-searing; make a marinade for roast chicken by whisking ¼ cup rub with ½ cup olive oil and 3 tablespoons red wine vinegar.
Recipe information
Yield
Makes about ¾ cup
Ingredients
3 tablespoons dried oregano leaves
3 tablespoons dried basil leaves
2 tablespoons dried parsley flakes
2 tablespoons dried thyme leaves
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon dried savory leaves
1 tablespoon smoked paprika*
2 teaspoons garlic powder
1 to 2 teaspoons dried crushed red pepper
* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
Preparation
Whisk all ingredients in medium bowl. Transfer to airtight container.
Do Ahead: Can be made 1 month ahead. Store at room temperature.
Recipe notes
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