January can be a cold, colorless month. With the holidays gone and the rest of winter stretching out ahead of you, things can seem a little “blah.” But even though grilling seems like a summertime activity, now’s the perfect time to add a little fire to your regular cooking routine. Wintertime grilling’s just as fun and delicious as it is in the summer — and you get the bonus of a hot grill to keep you warm!

To add even more color and spice to a chilly evening’s grill, let’s take a culinary trip to the other side of the equator (since it’s the middle of summer down there!). Using his Argentinian Spice Rub, Steven Raichlen has developed an exclusive recipe for us, the Gaucho Skirt Steak / Filet Mignon with Cowboy Chimichurri.

Recipe for Cowboy Chimichurri

Ingredients:

• 2 lbs. skirt steak or filet mignon
• Planet Barbecue Argentinean Spice Rub
• Olive Oil
• Red Wine Vinegar

Instructions:

1. Generously season 2 lbs. skirt steak or filet mignon on both sides with Planet Barbecue Argentinean Spice Rub.
2. Drizzle meat with extra virgin olive oil, rubbing the oil and spices into the meat.
3. To make the chimichurri sauce, combine 2 Tblsp. Planet Barbecue Argentinean Spice Rub in a bowl and whisk in 2 Tblsp. red wine vinegar and 3 to 4 Tblsp. olive oil.
4. Direct grill the steaks over high heat until cooked to taste, 3 minutes per side for medium-rare.
5. Serve thinly sliced across the grain with the chimichurri sauce spooned on top.
6. If grilling filet mignon, you’ll need 4 to 5 minutes per side and there is no need to slice the meat prior to grilling.

To bring the flavor of Argentina home, you can purchase the Argentenian Spice Rub, or check out Steven’s recipe for chimichurri sauce in his book, Planet Barbecue!.

Do you have a favorite recipe to use with one of the Planet Barbecue spice rubs? Leave a comment and tell us!

The Companion Group

The Companion Group has been a leading manufacturer of barbecue tools, accessories, and other products for cooking outdoors for over 30 years. Its family of brands include Charcoal Companion®, Pizzacraft®, Steven Raichlen™, Patio Companion®, and introducing Not In My Backyard™. In 2014 The Companion Group adopted an employee stock ownership plan (ESOP) to incorporate an employee-owner method that provides employees with an ownership interest in the company.