Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce
- Level: Easy
- Total: 1 hr 8 min
- Prep: 1 hr
- Cook: 8 min
- Yield: 8 servings
- Level: Easy
- Total: 1 hr 8 min
- Prep: 1 hr
- Cook: 8 min
- Yield: 8 servings
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
- 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.
