Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Ribeye steaks (10 ounces |
| \N \N | Each) |
| 1½ cup | Red Chile Mustard |
| \N \N | Chimichurri Marinade |
| \N \N | Chimichurri: |
| 6 \N | Cloves garlic |
| 3 \N | Bay leaves |
| 2 \N | Jalapenos coarsely chopped, |
| \N \N | With seeds |
| 1½ tablespoon | Salt |
| 1 tablespoon | Ancho powder |
| ½ cup | Finely minced fresh |
| \N \N | Cilantro |
| ½ cup | Finely minced flatleaf |
| \N \N | Parsley |
| ¼ cup | Finely minced fresh oregano |
| \N \N | Leaves |
| ¼ cup | Distilled white vinegar |
| ⅓ cup | Olive oil |
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.
Yield: 6 servings
GRILLIN' & CHILLIN' SHOW #GR3624