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

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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