Chimichurri Rub (Argentinean)

In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves - not powdered or ground.

3 Tbsp. dried oregano leaves
3 Tbsp. dried basil leaves
2 Tbsp. dried parsley flakes
2 Tbsp. dried thyme leaves
2 Tbsp. coarse sea salt
1 Tbsp. black pepper, freshly ground
1 Tbsp. dried savoury leaves
1 Tbsp. ground smoked paprika
2 tsp. garlic powder
1-2 tsp. dried crushed red pepper

Whisk all in a medium bowl. Transfer to airtight container.

Makes about ¾ cup.

Make-Ahead: Can be made 1 month ahead. Store at room temperature.

Serving Suggestions: Rub all over tri-tip before roasting; sprinkle over halibut fillets before pan-searing; make a marinade for roast chicken by whisking ¼ cup rub with ½ cup olive oil and 3 Tbsp. red wine vinegar.