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

dried oregano leaves↗3 tablespoons
dried basil leaves↗3 tablespoons
dried parsley flakes↗2 tablespoons
dried thyme leaves↗2 tablespoons
coarse kosher salt↗2 tablespoons
fresh ground black pepper↗1 tablespoon
dried savory, leaves1 tablespoon
smoked paprika↗1 tablespoon
garlic powder↗2 teaspoons
dry crushed red pepper↗1 -2 teaspoon

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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