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Grilled Ribeye With Chimichurri & Red Chile

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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 ******

cloves garlic

bay leaves

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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