Ingredients
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1 tbsp black peppercorns
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1 tbsp coriander seeds
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1 tbsp fennel seeds
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1 tbsp mustard seeds
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2 tsp kosher salt
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2 lbs ribeye steaks, trimmed
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2 tbsp olive oil
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2 limes
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1 cup fresh mint leaves
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1 clove garlic
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1 cup Greek yogurt
Steps
1
Combine the peppercorns, coriander, fennel, and mustard seeds in a mortar and pestle or clean coffee grinder. Grind coarsely. Combine with the kosher salt. Brush steaks with the oil and then sprinkle with the spice mixture, pressing gently to adhere. Let sit, covered, at room temperature for 30 min.
2
Set grill to medium-high. Grill steaks 5 min. per side, uncovered, until an instant-read thermometer reads 135°F for medium-rare. Transfer steaks to a cutting board and let rest, loosely covered with foil, for 5 min.
3
Meanwhile, zest and juice the limes. Reserve a few mint leaves for garnish and coarsely chop the remaining leaves. Roughly chop the garlic. In a food processor, combine the lime zest, ¼ cup lime juice, chopped mint, yogurt, and garlic and pulse until well mixed. Season with salt and pepper. Slice steaks, garnish with the reserved mint, and serve with the garlic-mint yogurt.
