Yield: 1 Servings
|\N 6||ribeye steaks (10 ounces|
|\N 6||cloves garlic|
|\N 3||bay leaves|
|\N 2||jalapenos -- coarsely|
|\N \N||Date: Mon, 30 Sep 1996 20:35:44|
1½ c Red Chile Mustard
: Chimichurri Marinade : ****** Chimichurri ****** : chopped
1 ½ TB salt
1 TB Ancho powder
½ c fresh cilantro -- finely : chopped
½ c flatleaf parsley -- finely : chopped
¼ c fresh oregano -- finely
¼ c distilled white vinegar
⅓ c olive oil
: ****** Red Chile Mustard : ******
2 c Dijon mustard
3 TB Ancho chile powder
In a blender, puree, garlic, bay leaves, jalapenos, salt and 1 tablespoon of the vinegar until a paste is formed. Transfer to a mixing bowl and add the herbs. Whisk in the remaining vinegar and olive oil until smooth. Add ribeye steaks and let marinade for one hour.
Prepare a wood or charcoal grill and let it burn to embers. Remove steaks from marinade and grill steaks until done to your liking, about 4 minutes on each side for medium rare. Serve with chile mustard to taste.
Red Chile Mustard: Combine the mustard, Ancho chile powder, and 3 tablespoons of lukewarm water and mix well. May be prepared up to one week ahead and refrigerated. Bring to room temperature before serving.
Recipe By : GRILLIN' & CHILLIN' SHOW #GR3624 ~0400 (