$13.95
Chimichurri Dry Rub is a dried Argentinian style herb blend of parsley, oregano, garlic and chilli, used dry as a rub or loosened with oil and vinegar into a sauce. Herb forward, garlicky and properly tangy.
Fresh chimichurri is wonderful for about three days. This is the pantry version, so the sauce is ready whenever the meat is. In Argentina chimichurri is not a garnish, it is the reason the asado exists, and it goes on far more generously than most Australians are brave enough to try. Be brave.
Serve it with steak, lamb, chicken, grilled prawns, roast potatoes, chargrilled zucchini or a tomato salad.
Stir two tablespoons of the rub into half a cup of good olive oil with two tablespoons of red wine vinegar and a pinch of extra salt. Leave it fifteen minutes so the herbs drink and swell. Spoon it over a rested steak, thickly, and use bread to get the rest off the board.
Packed in Australia from imported ingredients.
