Argentinian Style Rub

Argentinian Style Rub with the character of an Asado

The Argentinian Style Rub from Cape Herb & Spice is an Argentinian-inspired seasoning blend in the style of chimichurri, with roasted garlic, oregano, cumin, and a hint of orange. It is not a searingly hot chili powder, but a savory grill seasoning that adds depth to steak and vegetables.

Argentinian Style Rub is the Argentinian grill seasoning from Cape Herb & Spice in Cape Town, made for steak, spare ribs, and hearty grilled vegetables. It brings the aroma of South American open-fire cooking to your table—savory, herbaceous, with a subtle citrus note from orange extract. It brings the Argentinian Asado to your plate without the need for a plane ticket.

The moment you open the tin, the scent of roasted garlic and dried oregano wafts out, with cumin providing a warm undertone. The blend combines eleven ingredients per 100 grams, from paprika flakes to parsley and coriander leaves, supported by a base of sea salt. No flavor enhancers, no artificial aromas—just herbs, spices, and salt. That is the taste of Argentina.

Savory, herbaceous, with a hint of orange

On the meat, the rub unfolds in stages: first savory and salty, then spicy, and finally bright and citrusy.

The herbs provide the typical chimichurri tone, while cumin and coriander add warmth underneath, and the orange extract lightens the intensity of the seasoning. The 2 percent chili flakes are more of a gentle tingle than a burn. In Argentina, chimichurri is the green herb sauce for grilled meat, freshly mixed from parsley, garlic, and oil; here, you have its character in a dry, long-lasting form.

On the hot grate, the salt caramelizes and the garlic roasts further, coating the meat in a dark, savory crust. It is exactly this moment that turns a steak into a barbecue evening.

How to season your steak like they do in Argentina

Drizzle a little olive oil on the steak, apply a generous amount of rub, let it rest for about 30 minutes, and then put it on the grill.

Keep the rub handy while grilling and sprinkle on a little more when flipping to give the crust added depth. You can use the mixture dry or stir it with a little oil to create a paste and marinate the meat in it. It shines on beef steak, spare ribs, or lamb chops, and it is just as wonderful on baked potatoes, corn on the cob, and hearty grilled vegetables.

If you prefer something smokier, combine it with the Smokehouse BBQ Rub; if you are looking for that classic steakhouse aroma, reach for the Texan Steakhouse Rub. This is how you build your own little spice rack for the grill.

Cape Herb & Spice from Cape Town since 1994

Behind this rub is Cape Herb & Spice, a spice manufacturer from Cape Town founded by Irene Ivy in 1994. Innovation, flavor, and quality—just as Irene intended from the beginning—continue to define the brand to this day.

What Irene started over 30 years ago from a small market cart at the V&A Waterfront now supplies kitchens around the globe, with over 600 employees behind it. Cape Town is located on the old spice route, and you can taste that passion for seasoning in this blend. Cape Herb & Spice sees itself as the bold sous-chef in your kitchen, focusing on traceable ingredients and acting as the first provider in South Africa to offer completely non-irradiated spices. Hats off to them.

Hungry for more fire in the kitchen? Browse through other spices from Cape Herb & Spice or check out our BBQ spices for your next grill night.

Stored dry, enjoyed by the fire with a Malbec

Stored dry and tightly sealed, the Argentinian Style Rub will keep its flavor for a long time. A true Asado thrives on a robust glass of Malbec, a few good friends, and plenty of time by the fire. Any leftover rub can be used the next day to season fried potatoes or a vegetable stir-fry—nothing needs to go to waste. Fire away.