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| Grilled Ribeye With Chimichurri And Red Chile Mustard Recipe |
Category: Beef
Rating:
N/A
Servings: 1
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Ingredients
6 ribeye steaks (10 ounces each)
1 1/2 cup red chile mustard
1 chimichurri marinade
1 ****** chimichurri ******
6 cloves garlic
3 bay leaves
2 jalapenos; coarsely chopped
1 1/2 tablespoon 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
1 ****** red chile mustard ******
2 cup dijon mustard
3 tablespoon ancho chile powder
Cooking Directions:
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. Recipe By : GRILLIN' & CHILLIN' SHOW #GR3624
beef
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