Ribeye Chimichurri

* Exported from MasterCook *

Grilled Ribeye with Chimichurri and Red Chile Mustard

Recipe By : GRILLIN' & CHILLIN' SHOW #GR3624
Serving Size : 1 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ribeye steaks (10 ounces each)
1 1/2 cups Red Chile Mustard
Chimichurri Marinade
****** Chimichurri ******
6 cloves garlic
3 bay leaves
2 jalapenos -- coarsely chopped
1 1/2 tablespoons salt
1 tablespoon Ancho powder
1/2 cup fresh cilantro -- finely chopped
1/2 cup flatleaf parsley -- finely chopped
1/4 cup fresh oregano -- finely chopped
1/4 cup distilled white vinegar
1/3 cup olive oil
****** Red Chile Mustard ******
2 cups Dijon mustard
3 tablespoons 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.

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