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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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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 SUGGESTIONS: Rub all over tri-tip before roasting; sprinkle over halibut fillets before pan-searing; make a marinade for roast chicken by whisking 1/4 cup rub with 1/2 cup olive oil and 3 tablespoons red wine vinegar. This recipe is courtesy of Bon Appetit Magazine, January 2008. 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 fresh ground black pepper |
1 tablespoon dried savory, leaves |
1 tablespoon smoked paprika |
2 teaspoons garlic powder |
1 -2 teaspoon dry crushed red pepper |
Directions:
1. Whisk all ingredients in medium bowl.
2. Transfer to airtight container.
3. DO AHEAD: Can be made 1 month ahead.
4. Store at room temperature.
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