Grilled ribeye with chimichurri and red chile mustard

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


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