Chimichurri dry rub is one of the most underrated seasonings on the grill. Most people think of chimichurri as a fresh green sauce — but a dry rub version transforms steak, chicken, and vegetables in completely different ways.
What Is Chimichurri Dry Rub?
Traditional chimichurri is a fresh herb blend from Argentina — parsley, oregano, garlic, vinegar, and oil. A chimichurri dry rub takes those same flavors and dries them down into a seasoning blend that you apply before cooking. The result is deeper, more concentrated, and works better for high-heat cooking.
San Felipe Chimichurri Dry Rub
San Felipe Chimichurri is our take on the dried chimichurri blend — herbaceous, bright, and built for red meat. At 80g per bottle, it is concentrated. You do not need much. One bottle will season dozens of meals.
Best uses:
- Steak: Rub generously 30 minutes before searing. Finish with butter.
- Chicken: Mix with olive oil to create a marinade, let sit 1-2 hours before grilling.
- Lamb chops: One of the best applications — the herbs sing with lamb.
- Grilled vegetables: Toss zucchini, eggplant, or mushrooms with oil and chimichurri before grilling.
- Compound butter: Mix into softened butter for an instant finishing sauce.
Chimichurri Dry Rub vs Fresh Chimichurri Sauce
Fresh chimichurri is perfect for dipping and finishing. Dry chimichurri rub is perfect for cooking. Fresh gets used after — dry gets used before and during. Both are tools. Different jobs.
The Steak Night Bundle
San Felipe's Steak Night bundle pairs Chimichurri with Ironclad Steak Rub and Cowboy Butter — the complete toolkit for restaurant-quality steak at home.