Grilled Ribeye With Chimichurri And Red Chile Mustard

Course : BBQ
Source:
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

6 Rib eye steaks (10 ounces each)
1 1/2 cups red chile mustard
---Chimichurri Marinade:
6 cloves garlic
3 pieces bay leaves
2 medium jalapenos coarsely chopped with seeds
1 1/2 tablespoons salt
1 tablespoon ancho powder
1/2 cup cilantro, finely minced, fresh
1/2 cup parsley, finely minced flatleaf
1/4 cup oregano leaves, finely minced, fresh
1/4 cup distilled white vinegar
1/3 cup olive oil
 

Preparation / 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.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More BBQ Recipes