Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce Recipe

Name: Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 rib-eye steaks 8 to 10 ounces each; Chimichurri marinade, recipe follows; Salt and freshly ground pepper; Dried Chile-Mustard, recipe follows; 6 cloves garlic; 3 fresh bay leaves; 2 jalapeno peppers, coarsely chopped; 1 tablespoon kosher salt; 1/2 cup white wine vinegar; 1 tablespoon ancho chile powder; 1/2 cup finely chopped cilantro; 1/2 cup finely chopped flat-leaf parsley; 1/4 cup finely chopped oregano leaves; 3/4 cup olive oil; 2 cups Dijon mustard; 1/4 cup whole grain mustard; 3 tablespoons ancho chile powder; 3 tablespoons warm water

Servings: persons

8 rib-eye steaks 8 to 10 ounces each
Chimichurri marinade, recipe follows
Salt and freshly ground pepper
Dried Chile-Mustard, recipe follows
6 cloves garlic
3 fresh bay leaves
2 jalapeno peppers, coarsely chopped
1 tablespoon kosher salt
1/2 cup white wine vinegar
1 tablespoon ancho chile powder
1/2 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano leaves
3/4 cup olive oil
2 cups Dijon mustard
1/4 cup whole grain mustard
3 tablespoons ancho chile powder
3 tablespoons warm water

1
Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat.
2
Refrigerate, covered for 1 to 4 hours.
3
Preheat grill to high.
4
Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade).
5
Grill until golden brown on one side, 3 to 4 minutes.
6
Turn over and continue cooking 3 to 4 minutes for medium rare.
7
Place all the ingredients in a food processor and process until smooth.
8
Place all ingredients in a small bowl and mix well.

1114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 rib-eye steaks 8 to 10 ounces each, Chimichurri marinade, recipe follows, Salt and freshly ground pepper, Dried Chile-Mustard, recipe follows, and more.

Yes, Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce

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