Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce (Bobby Flay)

Prep Time: 60 Minutes

Cook Time: 8 Minutes

Ready In: 68 Minutes

Servings: 8

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

Directions:

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

By RecipeOfHealth.com