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Grilled Ribeye With Chimichurri & Red Chile

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      Title: GRILLED RIBEYE WITH CHIMICHURRI & RED CHILE
 Categories: Beef
      Yield: 1 Servings
 
 
        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.
  
  Recipe By     : GRILLIN' & CHILLIN' SHOW #GR3624
  
                                        Date: Mon, 30 Sep 1996 20:35:44
  ~0400 (
 
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