Gaucho Grilled Steaks With Mint Chimichurri

Name: Gaucho Grilled Steaks With Mint Chimichurri
Cook time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Chef mariajane

"Bring the Barbecue a little closer and cook tableside, even put on a little chef show if you want!! The food can be served hot off the grill and , more importantly, you can enjoy the evening with your guests rather than hidden awau in the kitchen."

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Ready In:: 15mins
Ingredients:: 16
Serves:: 4

ingredients

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

directions

Blend together the spices usng a mortar and pestle, crushing the coriander seeds. Transfer to a sealed container and set aside until needed.
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.
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.
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).
Transfer the steaks to a clean plate and let them rest for 5 minutes before slicing and serving with the mint chimichurri sauce.
(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).

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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