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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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


  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.