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Grilled Ribeye With Chimichurri And Red Chile Mustard

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6 Rib eye steaks (10 ounces each)
1 1/2 cups red chile mustard
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Chimichurri Marinade:
6 cloves garlic
3 bay leaves
2 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, fres
1/4 cup distilled white vinegar
1/3 cup olive oil

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 Posted to the BBQ List by muddy@ibm.net on Apr 18, 1998. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00


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