Ribeye Steak with Chimichurri

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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
  • PrepN/A |
  • TotalN/A |
  • Serves 6


  • 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


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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