Grilled Ribeye With Chimichurri And Red Chile Mustard

Recipe Ingredients

6		Eye steaks (10 ounces each)
1 1/2 cups	355ml	Red chile mustard
		Chimichurri Marinade:
6		Garlic
3		Bay leaves
2		Jalapenos coarsely chopped with seeds
1 1/2 tablespoons	22ml	Salt
1 tablespoon	15ml	Ancho powder
1/2 cup	8g / 0.3oz	Cilantro, finely minced, fresh
1/2 cup	46g / 1.6oz	Parsley, finely minced flatleaf
1/4 cup	23g / 0.8oz	Oregano leaves, finely minced, fresh
1/4 cup	59ml	Distilled white vinegar
1/3 cup	78ml	Olive oil

Recipe Instructions

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

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