Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      rib           eye steaks -- (10 oz each)
   1 1/2  cups          red chile mustard
                        ***CHIMICHURRI MARINADE CHIMICHURRI***
   6      cloves        garlic
   3                    bay leaves
   2                    jalapenos coarsely chopped -- with seeds
   1 1/2  tablespoons   salt
   1      tablespoon    ancho powdered chiles
     1/2  cup           finely minced fresh cilantro
     1/2  cup           finely minced flat-leaf parsley
     1/4  cup           finely minced fresh oregano leaves
     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.