Gaucho Grilled Steaks with Mint Chimichurri - Restaurant Association of Nova Scotia

Ingredients

• 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