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1
Blend together the spices usng a mortar and pestle, crushing the coriander seeds.
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2
Transfer to a sealed container and set aside until needed.
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3
Rub the steaks with the spice mixture all over, working it well into the meat.
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4
Set them on a plate, wrap them with plastic and let sit for 20-30 minutes.
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5
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.
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6
Transfer to a container, cover and refrigerate until needed.
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7
When you are ready to eat, preheat your grill at medium-high with the lid closed until it is really cooking +/- 10 minutes.
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8
Rub the steak all over with the canola oil, set them on the clean, hot grill and don't touch them.
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9
Cook for 2 minutes, turn them 90 degrees and let them cook for another 2 minutes.
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10
Flip them over and repeat.
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11
(a little longer, if you prefer medium to well done).
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12
Transfer the steaks to a clean plate and let them rest for 5 minutes before slicing and serving with the mint chimichurri sauce.
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13
(The spicy Gaucho Rub and cooling Mint Chimichurri play perfectly off one another, like fire and ice.
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14
Remember, the longer you let the Gaucho Spice Rub work it's magic on the steaks, the more flavorful they become.
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15
Also, because cold temperatures dulls flavors, serve the mint chimichurri at room temperature for maximum efffect).
