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Spicy Chimichurri Rub

Whether you're tailgating or hosting a backyard barbecue, opt for these fresh, healthful renditions of popular game-time fare.



Photo: Tyllie Barbosa

Ingredients

3 tablespoons dried oregano
3 tablespoons dried parsley
2 tablespoons crushed red pepper flakes
1 tablespoon smoked paprika
1/2 tablespoon garlic powder
1/4 teaspoon cayenne pepper
2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions

  1. Combine all ingredients in a medium bowl until mixed well. The texture should be coarse, not powdery.
  2. Transfer to an air-tight container.

Cooking Notes

  • Leftovers last for up to 2 months.
  • Serving suggestions: Rub the spice mixture into a flank steak just before grilling or sprinkle over chicken breast before pan searing.
  • Make a marinade or sauce by whisking ¼ cup of rub with ½ cup of sunflower oil and 3 tablespoons of apple cider vinegar.

Nutrition Information

Makes ¾ cup of rub (Serving size : 1 tablespoon)

Calories 9; Total fat 0g; Sat. fat 0g; Chol. 0mg; Sodium 933mg; Carb . 2g; Fiber 1g; Sugars 0g; Protein 0g; Potassium 58mg; Phosphorous 9mg


Romina Barritta Defranchi is a dietitian based in Buenos Aires, Argentina. She specializes in international dietetics and is co-country representative for Argentina in the American Overseas Dietetics Association (AODA). She runs GlobalDietitians.com, a networking site for food and nutrition professionals from around the world. Follow her on Facebook, LinkedIn and Twitter.

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