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6 rib Eye Steaks
1.5 cup Red Chili Mustard
Chimichurri Marinade:
6 clove Garlic
3 whole Bay Leaf
2 whole Jalapeno Chili Seed
1.5 tblsp. Salt
1 tblsp. Ancho Chili Powder
0.5 cup Cilantro
0.5 cup Parsley
0.25 cup Oregano
0.25 cup White Vinegar
0.33 cup Olive Oil
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.
1.5 cup Red Chili Mustard
Chimichurri Marinade:
6 clove Garlic
3 whole Bay Leaf
2 whole Jalapeno Chili Seed
1.5 tblsp. Salt
1 tblsp. Ancho Chili Powder
0.5 cup Cilantro
0.5 cup Parsley
0.25 cup Oregano
0.25 cup White Vinegar
0.33 cup Olive Oil
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.
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