Chimichurri Rojo Dry Rub (Salt-Free)

Season ground beef or pork directly with the dry mix before cooking, or rub it onto steak, chicken, or vegetables ahead of grilling. As a dry rub, longer contact time means more developed flavor, an hour ahead of cooking works, but overnight in the refrigerator gets you noticeably more.

For an actual chimichurri rojo marinade: mix 4 tablespoons with 1/2 cup olive oil, 1 cup warm water, and 1 cup wine vinegar or balsamic vinegar. Marinate beef, pork, or chicken for 4 hours before cooking, the warm water helps the dried herbs and tomato powder rehydrate faster than cold water would.

Carne RiNo Modern Steakhouse sources this dry chimichurri blend from our Denver Platte spice store to bring bold, herbaceous flavor to their grilled meats.

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Chimichurri comes in two forms in Argentina and Uruguay, verde and rojo. Verde is the more familiar version outside South America, parsley, oregano, garlic, oil, and vinegar, bright and herbaceous, and you'll find our take on it in Chimichurri Churrasco. Rojo takes a different path, building in tomato powder, red bell pepper, paprika, and Aleppo chiles for something richer and slightly sweeter, less like a green herb sauce and more like a rub with real body to it.

Inspired by that Argentine tradition, this blend leans into rojo's warmth without pushing into real heat, it's full of flavor but noticeably gentler than most Latin American seasonings built around chiles.

Chimichurri Rojo Dry Rub (Salt-Free) FAQ

What is chimichurri seasoning?

Chimichurri comes in two main styles, verde and rojo. This blend is rojo-inspired, built on red ingredients like tomato powder, red bell pepper, paprika, and Aleppo chiles rather than the herb-only green version.

How do you use chimichurri seasoning?

Use it as a marinade base, mix it into a sauce or dressing for grilled meats, stir it into ground beef, or season vegetables directly before cooking.

What's the difference between chimichurri rojo and chimichurri verde?

Verde is the classic green version, built from fresh parsley, oregano, garlic, oil, and vinegar. Rojo adds tomato powder and red chiles for a richer, slightly sweeter flavor with more body, less bright and herbaceous, more like a proper rub.

Is chimichurri rojo spicy?

Not really. It carries warmth and depth from paprika and Aleppo chiles, but it's noticeably milder than most chile-forward Latin American seasonings.