6 Ribeye steaks (10 ounces each)
1 1/2 cup Red Chile Mustard
Chimichurri Marinade
****** Chimichurri ******
6 Cloves garlic
3 Bay leaves
2 Jalapenos, coarsely chopped
1 1/2 tbsp Salt
1 tbsp Ancho powder
1/2 cup Fresh cilantro, finely chopped
1/2 cup Flatleaf parsley, finely chopped
1/4 cup Fresh oregano, finely chopped
1/4 cup Distilled white vinegar
1/3 cup Olive oil
****** Red Chile Mustard ******
2 cup Dijon mustard
3 tbsp Ancho chile powder
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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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