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Gaucho Grilled Steaks With Mint Chimichurri

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“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.”

Ingredients Nutrition


  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).

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