Grilled Ribeye with Chimichurri and Red Chile Mustard
| Yield: | 1 Servings |
| Categories: | Beef |
| 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 |
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