Side Pannel
Grilled Ribeye with Chimichurri and Red Chile Mustard
Grilled Ribeye with Chimichurri and Red Chile Mustard
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef
Ingredients List
- 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
Directions
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.
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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