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Chimichurri Dry Spice Rub
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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Chimichurri Dry Spice Rub
    Posted: 02 September 2012 at 08:08
My Vet husband specialises in Bovine Investigative Research and travels several times a year for Bovine & Livestock Medical Congresses, Conventions and to see Government clients. During his stay in Argentina, he also travels to Sao Paulo, Brazil and Uruguay. A Galician, Spanish rancher by birth, restaurateur & Ceo and Ribera Sacra, Lugo Galician winemaker of some lovely Reds, and his ranch in Sao Paulo, Brazil where he  raises Wagyu Calves and Beef Cattle; Belarmino Fernández Iglesias, gave us his special Chimichurri Dry Spice Rub for our Steaks. His restaurants called Rubaiyat after his favorite poet, are located in Sao Paulo, Rio de Janiero, Buenos Aires and Madrid Captial.
 
Balermino´s Chimichurri Dry Spice Rub
 
Yield: 3/4 Cup
 
3 tblsps. dried Orégano
3 tblsps. dried Basil 
2 tblsps. dried Parsley
2 tblsps. dried Thyme
2 tblsps. coarse sea salt or Kosher Salt
1 tblsp. freshly ground black, green & Rose pepper
1 tblsp. smoked Paprika ( from Spain: La Vera Pimentón Sweet )
2 tsps. garlic powder
2 tsps. Crushed dry red chili pepper
 
Combine thoroughly all the spices and condiments in a bowl and then, put them in an air tight container for a week and store at room temperature in a cool cabinet or closet.
 
Enjoy on your steaks,
Marge.
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 September 2012 at 09:34
margi, please thank the vet on our behalf for this contribution. i will definitely be using it for steaks, and am thinking it might make a good seasoning for other things as well, including pork, possibly fish, poultry and vegetables.
 
excellent!
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AK1 View Drop Down
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Points: 1081 		Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 02 September 2012 at 09:40
Thanks for the recipe Margi. I have all the ingredients at home and willgive it a try.
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 September 2012 at 09:41
Tas, Buonasera, Buenas Tardes,
 
From Fillippo: You are Welcome Tas. It is also a wonderful Christmas stocking stuffer for Home Gourmets.  
 
Hi Tas,
 
Thanks again. We like it on our steaks that have been brushed with a little  Evoo and, then the spice rub. I use sea salt as it is much more commonplace and costs nearly nothing: 21 cents for 500 grams fine grain sea salt or coarse large grain ...
 
Though, the Chileans are true purists about their steak ... The Argentinians, Uruguayans and Sao Paulo natives love their Chimichurri.
 
Let us get a discussion going here ... How do you enjoy your Steak ?  
 
 
Have nice Labor day.
Marge. 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 September 2012 at 09:43
AK1,
 
Thanks very much Ak1. Let me know how your steak turns out.
 
Have a lovely Labor Day wkend.
Marge.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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AK1 View Drop Down
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Points: 1081 		Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 03 September 2012 at 07:57
Will do Margi.

The steaks are thawing right now, for this evening's dinner. 
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 September 2012 at 08:01
AK1 Ciao,
 
Lets see if we can fly over to Ontario with some excellent Italian or Spanish Red Wine !!!
 
Enjoy, it sounds wonderful. Have u taken any photos for a Pictorial on your fab grilling knowhow and the spice rub technique ?
 
Do you brush your steaks with a drizzle of Extra virgin olive oil and then put the spice rub ?
 
Are you doing on the Outdoor Grill or a griddle grill skillet stove top ?
 
Kindest. HAVE FUN.
Marge.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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AK1 View Drop Down
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Points: 1081 		Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 03 September 2012 at 22:08
Well Margi, It's 11pm(2300 hrs) my time. I waited as long as I could for you to show up. Alas, it was not to be.  So we ateTongue

I rubbed the steaks with a bit of olive oil then sprinkled the rub on, and rubbed it into the meat.  At this point the steaks sat out while the charcoal burned down to a nice ash.  Steaks on. 2 minutes on one side, then flipped, 2 minutes more then flipped and turned 90 degrees to give a nice crosshatch. 2 mins then flipped again. 2 more minutes, then onto a plate to rest for 10 min. At that point the steaks were sliced nice & thin on the bias. They were served with a mushroom risotto and a simple tomato & sliced onion salad.
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 04 September 2012 at 03:11
AK1,
 
LOL  So pleased to hear that you have enjoyed.
 
Clap  I am sure the steaks turned out fabulous.
 
We have not yet used the spice rub, however, when we return to Madrid, as we have been on vacation; I shall prepare the rub, and get 2 thick steaks --- and we shall have a fab Argentinian lunch.
 
We truly enjoy their Oak Aged, 100% Malbec Grape Variety Red Wines ... Many Italian, French, Spanish and Californian Vintners have bought wine estates and are cultivating wines in the Andes foothills ... Luscious full bodied oak aged reds ... purr fect for steak on flame.
 
Thanks again for your contribution and letting us know how it went.
 
Kind regards.
Marge.  
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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