1 tsp (5mL) smoked paprika, cumin, coriander seeds
½ tsp (3 mL) garlic powder, cayenne pepper, cinnamon, sea salt, black pepper
1 tbsp (15 mL) canola oil
2 x 14oz ribeye steaks
2 cups (500 mL) packed (250 mL) Italian parsley leaves
½ cup (125 mL) picked mint leaves, no stems
½ cup (125 mL) compliments extra virgin olive oil
3 cloves garlic
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) of the spice rub from above
Pinch sea salt
Blend together the spices using 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 with plastic and let sit for 20-30 minutes.
Meanwhile, combine the parsley, mint, olive oil, garlic, lemon juice, 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 steaks 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 well to well done.)
Transfer the steaks to a clean plate and let them rest for 5 minuets 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 its magic on the steaks, the more flavourful they become. Also, because cold temperature dulls flavours, serve the Mint Chimichurri at room temperature for maximum effect.)
Quick Tip: If you like your steak medium well to well done, don't buy tenderloin, they are too lean and will dry out. Instead opt for a striploin, ribeye, porterhouse or T-bone.
Prep Time: 20 min. (plus marinating)
Total Time: 35 min.