| 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 |
T |
Salt |
| 1 |
T |
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 |
T |
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 <ctapping@usit.net>
A Message from our Provider:
“Jesus: to know him is to love him”