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Recipe by: rees
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See below ingredients and instructions of the recipe
6 ribeye steaks (10 ounces
: each)
1 1/2 c Red Chile Mustard
: Chimichurri Marinade
: ****** Chimichurri ******
6 cloves garlic
3 bay leaves
2 jalapenos -- coarsely
: chopped
1 1/2 TB salt
1 TB Ancho powder
1/2 c fresh cilantro -- finely
: chopped
1/2 c flatleaf parsley -- finely
: chopped
1/4 c fresh oregano -- finely
: chopped
1/4 c distilled white vinegar
1/3 c olive oil
: ****** Red Chile Mustard
: ******
2 c Dijon mustard
3 TB 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.
Recipe By : GRILLIN' CHILLIN' SHOW #GR3624
Date: Mon, 30 Sep 1996 20:35:44
~0400 (
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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