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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
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.
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