| 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 <ctapping@usit.net>
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“You’re never too young for God”