Chimichurri Spice Blend Organic

$6.00

GREAT ON EVERYTHING | SALT FREE | ORGANIC | MILD HEAT | VEGAN

Fresh chimichurri starts a countdown the day you open the jar. Our being a spice blend, is ready when you are. Blended with parsley and garlic for the fresh green punch, cilantro for the bright edge, cumin and oregano for warmth. Stir a spoonful into olive oil and vinegar while the steak rests, or rub it on dry. Salt free, so you make exactly as much as tonight needs and season it your way.

Ingredients

organic parsley, organic garlic, organic cilantro, organic red chile flake, organic cumin, organic onion, organic oregano, organic black pepper

Style
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From Our Laguna Beach Spice & Tea Shop

Here's what we tell people at the counter when they ask what to do with it.

For traditional chimichurri sauce, stir it into olive oil with a splash of red wine vinegar and let it bloom a few minutes before serving. The herbs soften and the garlic opens up.

A customer taught us this one, and it is now our go-to for herb rice. During the last 5 minutes of cooking, stir in 1 tablespoon of butter, a pinch of salt and black pepper, and 1 to 2 teaspoons of the blend. Cover and let the rice rest for 10 minutes before fluffing with a fork. The butter softens the herbs while the steam brings the garlic and spices to life.

  • What to use it on

    Steak first, either rubbed on dry or stirred into oil and vinegar for the sauce.

    Chicken and shrimp, seasoned before they hit the heat.

    Roasted vegetables and rice.

    Whisked into vinaigrette or mayonnaise for burgers and garden salads.

    Anywhere a marinade needs herbs and garlic without a cutting board.

Try This Simple Recipe Tonight

Chimichurri Flank Steak

Serves 6-7

Flank steak marinated in a bright Chimichurri Spice Blend mixture, grilled to a perfect medium, and served with the reserved sauce.

Ingredients

  • 1/2 cup Chimichurri Spice Blend
  • 5 tbsp water
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 lb flank steak
  • 1/2 tsp Maldon salt
  • 1/4 tsp Tellicherry peppercorns, ground

Instructions

  1. Mix chimichurri blend, water, olive oil, and red wine vinegar in a large bowl. Transfer 1/3 of the mixture to a small bowl and set aside.
  2. Season steak with salt and pepper, add it to the large bowl with the marinade, and toss to coat the steak on both sides. Cover the bowl and place in the refrigerator for at least 1 hour (best up to 4 hours).
  3. Heat grill over medium-high heat. Remove steak from marinade and place on grill. Cook for 4 to 5 minutes, or until browned on bottom. Flip and brown on the other side, 4 to 5 minutes, or until a meat thermometer registers an internal temperature of 130°F. Remove flank steak and let rest for at least 5 minutes.
  4. Thinly slice steak against the grain. Serve with the reserved chimichurri sauce. Enjoy!

Download the printable recipe card (PDF)