Grilled ribeye with chimichurri & red chile

Yield: 1 Servings

Measure Ingredient
6 ribeye steaks (10 ounces
6 cloves garlic
3 bay leaves
2 jalapenos -- coarsely
Date: Mon, 30 Sep 1996 20:35:44

: each)

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

: chopped

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 (

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