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Recipes
Ribeye Steak with Chimichurri
Ribeye Steak with Chimichurri
Ribeye Steak with Chimichurri
photo credit: Ev Thomas
Chimichurri is a spicy rub made with chiles, herbs, garlic and olive oil. Steaks are marinated for an hour then grilled and served with an ancho chile mustard sauce.
Recipe By:
Grillin' & Chillin' Show
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Serves
6
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Beef and Exotic Meats
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Ingredients
6
ribeye
steaks (10 ounces each)
1 1/2
cups
Red Chile Mustard (see below)
Chimichurri Marinade:
6
cloves
garlic
3
bay
leaves
2
jalapeno
chiles, 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
Instructions
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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Related Products
ancho chile powder 2.25oz
$5.95
ancho chiles / 8oz
$6.85
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