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Grilled Ribeye With Chimichurri & Red Chile



Yield: 1 Servings
1 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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