This is a print preview of "Grilled Ribeye With Chimichurri And Red Chile Mustard" recipe.

Grilled Ribeye With Chimichurri And Red Chile Mustard Recipe
by Global Cookbook

Grilled Ribeye With Chimichurri And Red Chile Mustard
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  Servings: 6

Ingredients

  • 6 x beef ribeye steaks - (10 ounce ea) Chimichurri Marinade (see recipe)
  • 2 c. Dijon mustard
  • 3 Tbsp. Ancho chile pwdr

Directions

  1. Coat ribeye steaks with marinade and let marinade for one hour.
  2. Prepare a wood or possibly charcoal grill and let it burn to embers.
  3. Remove steaks from marinade and grill steaks till done to your liking, about 4 min on each side for medium-rare. Serve with chile mustard to taste.
  4. Red Chile Mustard: Combine the mustard, Ancho chile pwdr, and 3 Tbsp. of lukewarm water and mix well. May be prepared up to one week ahead and refrigerated. Bring to room temperature before serving.
  5. This recipe yields 6 servings.