Yield: 4 servings
|6||Ribeye steaks (10 ounces|
|1½ cup||Red Chile Mustard|
|2||Jalapenos coarsely chopped,|
|1 tablespoon||Ancho powder|
|½ cup||Finely minced fresh|
|½ cup||Finely minced flatleaf|
|¼ cup||Finely minced fresh oregano|
|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