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.
