• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Grilled Ribeye with Chimichurri and Red Chile Mustard

  • Recipe Submitted by on

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


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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