Grilled Ribeye With Chimichurri And Red Chile Mustardbeef 6 rib eye steaks; (10 oz each) 1 1/2 cups red chile mustard ***CHIMICHURRI MARINADE CHIMICHURRI 6 cloves garlic 3 bay leaves 2 jalapenos coarsely chopped; with seeds 1 1/2 tablespoons salt 1 tablespoon ancho powdered chiles 1/2 cup finely minced fresh cilantro 1/2 cup finely minced flat-leaf parsley 1/4 cup finely minced fresh oregano leaves 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. |
