Recipe courtesy of Bobby Flay

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

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  • Level: Easy
  • Total: 1 hr 8 min
  • Prep: 1 hr
  • Cook: 8 min
  • Yield: 8 servings
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Ingredients

Steaks:

Chimichurri Marinade:

Dried Chile-Mustard Sauce:

Directions

  1. 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:

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

Dried Chile-Mustard Sauce:

  1. Place all ingredients in a small bowl and mix well.
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