Grilled Ribeye With Chimichurri And Red Chile Mustard

Recipe Ingredients

6		Eye steaks - (10 ozs ea)
1 1/2 cups	355ml	Red Chile Mustard - see * Note
		Chimichurri Marinade
6		Garlic cloves
3		Bay leaves
2		Jalapenos, with seeds - coarsely chopped
1 1/2 tablespoons	22ml	Salt
1 tablespoon	15ml	Ancho powder
1/2 cup	8g / 0.3oz	Finely minced fresh cilantro
1/2 cup	46g / 1.6oz	Finely minced flat-leaf parsley
1/4 cup	23g / 0.8oz	Finely minced fresh oregano leaves
1/4 cup	59ml	Distilled white vinegar
1/3 cup	78ml	Olive oil

Recipe Instructions

* Note: See the "Red Chile Mustard" recipe which is included in this collection.

For the Chimichurri Marinade: 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 Red Chile Mustard to taste.

This recipe yields 6 servings.

Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid - From the TV FOOD NETWORK - (Show # GR-3624 broadcast 07-30-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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