Grilled Ribeye With Chimichurri And Red Chile Mustard

Course : Grilling
Serves: 6
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6 rib eye steaks -- (10 oz each)
1 1/2 cups red chile mustard
6 cloves garlic
3 pieces bay leaves
2 medium jalapenos coarsely chopped -- with seeds
1 1/2 tablespoons salt
1 tablespoon ancho powdered chiles
1/2 cup finely minced fresh cilantro
1/2 cup finely minced flat-leaf parsley
1/4 cup finely minced fresh oregano leaves
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.

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