ELK CREEK: Chimi-Churri Dressing Mix & Rub

Two jobs in one jar — dressing mix and rub

Elk Creek's Chimi-Churri is the clever one in the range: a savoury dry rub AND a fresh chimichurri dressing, depending on how you use it. Shake it on dry, or rehydrate it into that classic herby green sauce that turns a steak into an event. One jar, two very good ways to eat.

The flavour & heat

Classic chimichurri character — herby and garlicky with a bright, tangy lift and just a gentle, mild warmth. It's fresh and savoury rather than hot, the sort of vivid green-herb flavour that cuts through rich grilled meat beautifully.

How to use it

• As a dressing: combine 2 parts Chimi-Churri to 2 parts red wine vinegar and 1 part olive oil, and let it rehydrate into a fresh chimichurri.
• As a rub: shake it on dry over steak, chops and grilled meats.
• Spoon the dressing over grilled steak, lamb, chicken or roast veg.
• Use as a marinade base for beef and lamb before the grill.

In the jar

A dry, herb-flecked chimichurri blend that works straight from the jar as a rub or rehydrates into a fresh, tangy green dressing.

Ingredients & Dietary

Ingredients: Full ingredient statement to be confirmed from the physical label.

Dietary: Allergen information to be confirmed from the physical label. Always check the physical label.

FAQ

How do I make the dressing? Combine 2 parts Chimi-Churri to 2 parts red wine vinegar and 1 part olive oil, and let it rehydrate into a fresh chimichurri.

How hot is it? Mild — it's a herby, tangy chimichurri, not a hot blend.

What is it best on? Steak above all, plus lamb, chicken and grilled veg.

Where is it made? Made in the USA, in Oklahoma.

The Rub Smuggler's Verdict

Two heists in one jar — dry rub or fresh green dressing, your call. I crust a steak with Beef Shake, grill it, then spoon the rehydrated chimi over the top. Bright, herby, borderline illegal on a scotch fillet. Rest of the loot's in the Elk Creek stash.