Grilled Ribeye With Chimichurri And Red Chile Mustardbeef 6 Rib eye steaks (10 ounces each) 1 1/2 cups red chile mustard ----------------------------------- Chimichurri Marinade: 6 cloves garlic 3 bay leaves 2 jalapenos coarsely chopped ; with seeds 1 1/2 tablespoons salt 1 tablespoon ancho powder 1/2 cup cilantro, finely minced, fresh 1/2 cup parsley, finely minced flatleaf 1/4 cup oregano leaves, finely minced, fres 1/4 cup distilled white vinegar 1/3 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. Source: Grillin' & Chillin' SHOW #GR3624 Posted to the BBQ List by muddy@ibm.net on Apr 18, 1998. |
