Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce

Total Time:
1 hr 8 min
Prep:
1 hr
Cook:
8 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Steaks:
  • 8 rib-eye steaks 8 to 10 ounces each
  • Chimichurri marinade, recipe follows
  • Salt and freshly ground pepper
  • Dried Chile-Mustard, recipe follows
  • Chimichurri Marinade:
  • 6 cloves garlic
  • 3 fresh bay leaves
  • 2 jalapeno peppers, coarsely chopped
  • 1 tablespoon kosher salt
  • 1/2 cup white wine vinegar
  • 1 tablespoon ancho chile powder
  • 1/2 cup finely chopped cilantro
  • 1/2 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped oregano leaves
  • 3/4 cup olive oil
  • Dried Chile-Mustard Sauce:
  • 2 cups Dijon mustard
  • 1/4 cup whole grain mustard
  • 3 tablespoons ancho chile powder
  • 3 tablespoons warm water
Directions
Steaks:

Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours. Preheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare.

Chimichurri Marinade:

Place all the ingredients in a food processor and process until smooth.

Dried Chile-Mustard Sauce:

Place all ingredients in a small bowl and mix well.


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