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Grilled Ribeye With Chimichurri And Red Chile Mustard
Ingredients
- 6 x beef ribeye steaks - (10 ounce ea) Chimichurri Marinade (see recipe)
- 2 c. Dijon mustard
- 3 Tbsp. Ancho chile pwdr
Directions
- Coat ribeye steaks with marinade and let marinade for one hour.
- Prepare a wood or possibly charcoal grill and let it burn to embers.
- Remove steaks from marinade and grill steaks till done to your liking, about 4 min on each side for medium-rare. Serve with chile mustard to taste.
- Red Chile Mustard: Combine the mustard, Ancho chile pwdr, and 3 Tbsp. of lukewarm water and mix well. May be prepared up to one week ahead and refrigerated. Bring to room temperature before serving.
- This recipe yields 6 servings.
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