Rib-Eye Steak With Wild Mushroom Potato Salad

By á-174942

Ingredients

• STEAKS:
• 8 beef rib-eye steaks - (8 to 10 oz ea)
• Salt to taste
• Freshly-ground black pepper to taste
• Grilled Mushroom Potato Salad With
• Dijon Mustard Vinaigrette (see recipe)
• CHIMICHURRI MARINADE:
• 6 garlic cloves
• 3 fresh bay leaves
• 2 jalapeño 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
• DRIED CHILE-MUSTARD SAUCE:
• 2 cups Dijon mustard
• 1/4 cup whole grain mustard
• 3 tablespoons ancho chile powder
• 3 tablespoons warm water

Details

Servings 8

Preparation

Step 1

Chimichurri Marinade: Place all the ingredients in a food processor and process until smooth.

Dried Chile-Mustard Sauce: Place all ingredients in a small bowl and mix well.

Steaks: 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.

This recipe yields 8 servings.