Name: Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT1H8M0.000S
Yield: 8 servings
Ingredients: 8 rib-eye steaks 8 to 10 ounces each; Chimichurri marinade, recipe follows; Salt and freshly ground pepper; Dried Chile-Mustard, recipe follows; 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; 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.

On Tonight

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

Steaks:

Chimichurri Marinade:

Dried Chile-Mustard Sauce:

Chimichurri Marinade:

Dried Chile-Mustard Sauce:

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