Nothing pairs as beautifully as grilled steak with a fresh and tangy chimichurri. In researching flavour bases, I came across the classic Argentinean combination of sazon spice rub and chimichurri, so I based my rub on the traditional sazon. The main spice in sazon is achiote powder, or ground annatto seeds, but this is not readily available here. Instead, I’ve substituted it with the recommended combination of sweet paprika and turmeric.