This dry red chimichurri easily transforms into a vibrant dressing or sauce for grilled steak, chicken, or pork. It also works beautifully as a dry seasoning for ground beef, pork, and vegetables.

 
To make a classic red chimichurri sauce, whisk the seasoning with oil and vinegar. Allow it to steep—the longer it rests, the more intense the flavor becomes. Serve it cold as a dressing or gently warm it by reducing over medium-high heat to finish grilled meats and vegetables.