Ingredients Jump to Instructions ↓

  1. 6 Eye steaks - (10 ozs ea)

  2. 1 1/2 cups 355ml Red Chile Mustard - seeNote Chimichurri Marinade

  3. 6 Garlic cloves

  4. 3 Bay leaves

  5. 2 Jalapenos, with seeds - coarsely chopped

  6. 1 1/2 tablespoons 22ml Salt

  7. 1 tablespoon 15ml Ancho powder

  8. 1/2 cup 8g / 1/3oz Finely minced fresh cilantro

  9. 1/2 cup 46g / 1.6oz Finely minced flat-leaf parsley

  10. 1/4 cup 23g / 0.8oz Finely minced fresh oregano leaves

  11. 1/4 cup 59ml Distilled white vinegar

  12. 1/3 cup 78ml Olive oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Red Chile Mustard" recipe which is included in this collection. For the Chimichurri Marinade: 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 Red Chile Mustard to taste. This recipe yields 6 servings.


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