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 |
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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.
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