Ingredients:
| 6 |
Rib |
eye steaks (10 ounces each) |
| 1 1/2 |
cups |
red chile mustard |
|
|
---Chimichurri Marinade: |
| 6 |
cloves |
garlic |
| 3 |
pieces |
bay leaves |
| 2 |
medium |
jalapenos coarsely chopped with seeds |
| 1 1/2 |
tablespoons |
salt |
| 1 |
tablespoon |
ancho powder |
| 1/2 |
cup |
cilantro, finely minced, fresh |
| 1/2 |
cup |
parsley, finely minced flatleaf |
| 1/4 |
cup |
oregano leaves, finely minced, fresh |
| 1/4 |
cup |
distilled white vinegar |
| 1/3 |
cup |
olive oil |
|
Preparation:
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. |
