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Chimichurri Rub

Try this rub spread on flank steak or shrimp skewers before grilling. Also try it as a fresh condiment for grilled and broiled meats. Use it in our recipe for Roasted Chicken with Herb Rub and Couscous.

  • Yield: Makes 3/4 cup
Chimichurri Rub

Source: Everyday Food, January/February 2011


  • 3 garlic cloves, roughly chopped
  • 1/2 teaspoon red-pepper flakes
  • 1 tablespoon red-wine vinegar
  • 1 bunch parsley, stems removed
  • 1 tablespoon extra-virgin olive oil


  1. In a food processor, combine garlic, red-pepper flakes, vinegar, parsley, and olive oil. Process until finely chopped, 2 minutes, scraping down sides as needed.

Cook's Note

To store, press plastic wrap on surface of rub and refrigerate in an airtight container, up to 2 days.

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