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Grilled Ribeye With Chimichurri And Red Chile Mustard
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Rib           eye steaks -- (10 ounces
                        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 powder
     1/2  cup           Finely minced fresh
                        Cilantro
     1/2  cup           Finely minced flatleaf
                        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.

Yield: 6 servings

GRILLIN' & CHILLIN' SHOW #GR3624


Posted to the AZstarnet BBQ Mailing List by muddy@ibm.net on Apr 18, 1998, converted by MC_Buster.