Chimi - without the choppin'.

Chimichurri should wake steak up, not bury it.

This dry chimichurri blend brings the things that make the sauce brilliant — garlic, herbs, chilli, lime and vinegar — into a rub-style seasoning built for heat, crust and proper beef flavour. Parsley, oregano and coriander give it a green, herby lift. Chilli flakes and ancho bring warmth and colour. Lime and vinegar powder cut through the fat, while larger garlic granules add a little texture as they hit the pan or grill.

Bright, punchy, garlicky and just rough-edged enough to feel alive.