Chimichurri Steak Seasoning: Bold Herb Rub

Chimichurri steak seasoning is a dry rub that captures the bright, garlicky, herbaceous spirit of the traditional Argentine sauce, but in a shelf-stable form you can massage into beef before grilling. It works because the dried oregano and parsley bloom with heat, while the garlic and chili flakes create a savory crust that locks in juices. This recipe gives you a bold, tangy rub that transforms a simple steak into a restaurant-worthy meal.

Ingredients

2 tbsp (12 g) dried oregano
2 tbsp (6 g) dried parsley
1 tbsp (8 g) garlic powder
1 tbsp (7 g) onion powder
2 tsp (5 g) smoked paprika
1 tsp (2 g) crushed red pepper flakes (adjust to taste)
1 tsp (2 g) freshly ground black pepper
1 tsp (5 g) kosher salt (or ¾ tsp fine salt)
1 tsp (2 g) dried thyme
1 tsp (2 g) ground cumin
1 tsp (2 g) lemon zest (dried, optional)

Instructions

In a small bowl, combine all the ingredients: oregano, parsley, garlic powder, onion powder, smoked paprika, red pepper flakes, black pepper, salt, thyme, cumin, and lemon zest if using. Whisk with a fork until evenly distributed.
Transfer the rub to an airtight jar or container. Store in a cool, dark place for up to 3 months.
To use: pat your steak dry with paper towels. Apply the rub generously to both sides, pressing it in with your fingers. Use about 1 tablespoon (8 g) of rub per pound (450 g) of steak.
Let the seasoned steak rest at room temperature for 30 minutes before cooking. This allows the flavors to penetrate and helps the steak cook more evenly.
Preheat your grill, grill pan, or cast-iron skillet over medium-high heat. For a 1-inch-thick steak, cook for 4–6 minutes per side for medium-rare, or until it reaches your desired doneness. For a whole cut of beef, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest, but many prefer medium-rare at 130–135°F (54–57°C) for flavor.
Remove the steak from the heat and let it rest for 5–10 minutes before slicing. This allows the juices to redistribute.

Tips

Adjust the heat: The crushed red pepper flakes add moderate heat. For a milder rub, use only ½ teaspoon; for extra spice, add up to 1½ teaspoons.
Salt timing: If you salt the steak more than 1 hour before cooking, the salt will draw out moisture and make the surface wet. For best crust, apply the rub within 30–60 minutes of grilling.
Substitute fresh herbs: In a pinch, you can use 2 tablespoons fresh chopped oregano and 2 tablespoons fresh parsley, but the rub will not keep as long. Use it immediately.
Grind your own: For a more intense flavor, toast whole cumin seeds and grind them just before mixing. This adds a warm, nutty note.

Serving Suggestions

This rub is perfect for grilled flank steak, skirt steak, or ribeye. Serve the sliced steak over a simple green salad with a squeeze of lime, or alongside roasted potatoes and grilled vegetables. For a classic Argentine touch, offer a fresh chimichurri sauce (with olive oil, vinegar, garlic, and fresh parsley) on the side for dipping.

Variations

Citrus Zest Rub: Add 2 teaspoons of dried orange zest along with the lemon zest for a sweeter, more aromatic profile.
Smoky Chipotle: Replace the smoked paprika with 2 teaspoons of ground chipotle powder for a deeper, spicier smokiness.
Herb-Forward: Increase the dried oregano to 3 tablespoons and add 1 teaspoon of dried marjoram for a more floral, herbaceous blend.
No-Salt Version: Omit the salt and add 1 teaspoon of celery seed for a salt-free rub that still adds savory depth.

Storage and Reheating

Store the dry rub in an airtight container in a cool, dark place for up to 3 months. It does not need refrigeration. If you have leftover cooked steak, refrigerate it within 2 hours of cooking and use within 3–4 days. To reheat, slice the steak and warm it in a skillet over medium heat for 1–2 minutes per side, or in a 350°F (175°C) oven for 5–7 minutes. Reheat leftovers to an internal temperature of 165°F (74°C) for safety.

Frequently Asked Questions

Can I use this rub on chicken or pork? Yes, this rub works well on chicken thighs, pork chops, or pork tenderloin. For poultry, cook to a safe minimum internal temperature of 165°F (74°C); for pork, 145°F (63°C) with a 3-minute rest.

How much rub should I use per steak? A good rule is about 1 tablespoon (8 g) per pound (450 g) of meat. For a 1-inch-thick steak, that’s roughly 1 to 1½ tablespoons total.

Can I use this as a wet marinade? Yes, mix 2 tablespoons of the rub with ¼ cup (60 ml) olive oil and 2 tablespoons (30 ml) red wine vinegar to make a quick marinade. Marinate for 30 minutes to 2 hours, but not longer, as the acid can make the meat mushy.

Is this rub spicy? With 1 teaspoon of red pepper flakes, it has a mild to moderate kick. Reduce or omit the flakes for a family-friendly version.

Why does my rub burn on the grill? Sugar is not an ingredient here, but garlic powder and paprika can burn at high heat. Use medium-high heat (about 400°F/200°C) and flip the steak frequently to avoid scorching.

Can I use fresh garlic instead of powder? Fresh garlic will add moisture and burn more easily. If you use it, add it to a wet marinade, not the dry rub, and cook over medium heat.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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