*  Exported from  MasterCook  *
 
           Grilled Ribeye with Chimichurri and Red Chile Mustard
 
 Recipe By     : GRILLIN' & CHILLIN' SHOW #GR3624 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    ribeye steaks (10 ounces each)
    1 1/2  cups          Red Chile Mustard
                         Chimichurri Marinade
                         ****** Chimichurri ******
    6      cloves        garlic
    3                    bay leaves
    2                    jalapenos -- coarsely chopped
    1 1/2  tablespoons   salt
    1      tablespoon    Ancho powder
      1/2  cup           fresh cilantro -- finely chopped
      1/2  cup           flatleaf parsley -- finely chopped
      1/4  cup           fresh oregano -- finely chopped
      1/4  cup           distilled white vinegar
      1/3  cup           olive oil
                         ****** Red Chile Mustard ******
    2      cups          Dijon mustard
    3      tablespoons   Ancho chile powder
 
 In a blender, puree, garlic, bay leaves, jalapenos, salt and 1 tablespoon of
 the vinegar until a paste is formed. Transfer to a mixing bowl and add the
 herbs. Whisk in the remaining vinegar and olive oil until smooth. Add ribeye
 steaks and let marinade for one hour.
 
 Prepare a wood or charcoal grill and let it burn to embers.  Remove steaks
 from marinade and grill steaks until done to your liking, about 4 minutes on
 each side for medium rare. Serve with chile mustard to taste.
 
 Red Chile Mustard:
 Combine the mustard, Ancho chile powder, and 3 tablespoons of lukewarm water
 and mix well. May be prepared up to one week ahead and refrigerated. Bring to
 room temperature before serving.
 
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