Gaucho Grilled Steaks With Mint Chimichurri

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon coriander seed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon canola oil
• 2 (14 ounce) rib eye steaks
• 2 cups italian parsley
• 1/2 cup picked mint leaf, no stems
• 1/2 cup extra virgin olive oil
• 3 garlic cloves
• 2 tablespoons lemon juice
• 1 pinch sea salt

Recipe

• 1 blend together the spices usng a mortar and pestle, crushing the coriander seeds. transfer to a sealed container and set aside until needed.
• 2 rub the steaks with the spice mixture all over, working it well into the meat. set them on a plate, wrap them with plastic and let sit for 20-30 minutes.
• 3 meanwhile, combine the parsley, mint, olive oil, garlic, lemon juice, 1 teaspoons of the blended spices, and salt in a food processor and blend until smooth. transfer to a container, cover and refrigerate until needed.
• 4 when you are ready to eat, preheat your grill at medium-high with the lid closed until it is really cooking +/- 10 minutes. rub the steak all over with the canola oil, set them on the clean, hot grill and don't touch them. cook for 2 minutes, turn them 90 degrees and let them cook for another 2 minutes. flip them over and repeat. (a little longer, if you prefer medium to well done).
• 5 transfer the steaks to a clean plate and let them rest for 5 minutes before slicing and serving with the mint chimichurri sauce.
• 6 (the spicy gaucho rub and cooling mint chimichurri play perfectly off one another, like fire and ice. remember, the longer you let the gaucho spice rub work it's magic on the steaks, the more flavorful they become. also, because cold temperatures dulls flavors, serve the mint chimichurri at room temperature for maximum efffect).