Grilled Ribeye With Chimichurri And Red Chile Mustard

Grilled Ribeye With Chimichurri And Red Chile Mustard
Recipe Type: Entree
  • 6 Rib eye steaks (10 ounces each)
  • 1½ cups red chile mustard
Chimichurri Marinade:
  • 6 cloves garlic
  • 3 bay leaves
  • 2 jalapenos coarsely chopped with seeds
  • 1½ tablespoon salt
  • 1 Tbs ancho powder
  • ½ cup cilantro, finely minced, fresh
  • ½ cup parsley, finely minced flatleaf
  • ¼ cup oregano leaves, finely minced, fresh
  • ¼ cup distilled white vinegar
  • ⅓ cup olive oil
  1. In a blender, puree, garlic, bay leaves, jalapenos, salt and 1 tablespoon of the vinegar until a paste is formed.
  2. 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.
  3. Prepare a wood or charcoal grill and let it burn to embers.
  4. 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.
I came across a file with thousands of BBQ recipes. They look at least 10 years old and most don't have any type of credit of where they came from. If you recognize a recipe please let me know so I can give proper credit.

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