| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 1 | Servings | |
INGREDIENTS
| 6 | Ribeye steaks (10 ounces each) | |
| 1 1/2 | c | Red Chile Mustard |
| Chimichurri Marinade | ||
| ****** 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 |
INSTRUCTIONS
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. Recipe By : GRILLIN' & CHILLIN' SHOW #GR3624 Posted to MC-Recipe Digest V1 #231 Date: Mon, 30 Sep 1996 20:35:44 -0400 (EDT) From: Chuck Tapping <[email protected]>
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