Grilled ribeye with chimichurri and red chile mustard
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ribeye steaks (10 ounces | |
| Each) | ||
| 1½ | cup | Red Chile Mustard |
| Chimichurri Marinade | ||
| Chimichurri: | ||
| 6 | Cloves garlic | |
| 3 | Bay leaves | |
| 2 | Jalapenos coarsely chopped, | |
| With seeds | ||
| 1½ | tablespoon | Salt |
| 1 | tablespoon | Ancho powder |
| ½ | cup | Finely minced fresh |
| Cilantro | ||
| ½ | cup | Finely minced flatleaf |
| Parsley | ||
| ¼ | cup | Finely minced fresh oregano |
| Leaves | ||
| ¼ | cup | Distilled white vinegar |
| ⅓ | cup | Olive oil |
Directions
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