Grilled Ribeye With Chimichurri & Red Chile

Yield: 1 Servings

1 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.