Grilled ribeye with chimichurri and red chile mustard
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Grilled ribeye with chimichurri and red chile mustard
  Mustard    Chiles  
Last updated 6/12/2012 12:58:41 AM. Recipe ID 21505. Report a problem with this recipe.
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      Title: Grilled ribeye with chimichurri and red chile mustard
 Categories: Grillin
      Yield: 4 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,
           With seeds
  1 1/2 tb Salt
      1 tb Ancho powder
    1/2 c  Finely minced fresh
           Cilantro
    1/2 c  Finely minced flatleaf
           Parsley
    1/4 c  Finely minced fresh oregano
           Leaves
    1/4 c  Distilled white vinegar
    1/3 c  Olive oil
 
  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.
  
  Yield: 6 servings
  




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Recipe ID 21505 (Apr 03, 2005)

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