Grilled Ribeye With Chimichurri & Red Chile
** 1 6 ribeye steaks (10 ounces : each)
** 1 1/2 c Red Chile Mustard
****** Chimichurri ******
** 6 cloves garlic
** 3 bay leaves
** 2 jalapenos – coarsely chopped
** 1 1/2 TB salt
** 1 TB Ancho powder
** 1/2 c fresh cilantro – finely chopped
** 1/2 c flatleaf parsley – finely chopped
** 1/4 c fresh oregano – finely chopped
** 1/4 c distilled white vinegar
** 1/3 c olive oil
****** Red Chile Mustard ******
** 2 c Dijon mustard
** 3 TB Ancho chile powder
- 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.
- Red Chile Mustard: Combine the mustard, Ancho chile powder, and 3 tablespoons of lukewarm water and mix well. May be prepared up to one week ahead and refrigerated.
Bring to room temperature before serving.
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