Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce

Name: Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce
Prep time: 1 h 8 min
Cook time: 1 h 8 min
Total time: 1 h 8 min
Yield: 8
Cuisine: South American, Latin American
Ingredients: 1 Tbsp ancho chile powder; 3 Tbsps ancho chile powder; 118 milliliters finely chopped cilantro; 473 milliliters Dijon mustard; 118 milliliters finely chopped flat-leaf parsley; 3 fresh bay leaves; 6 cloves garlic; 2 jalapeno peppers, coarsely chopped; 1 Tbsp kosher salt; 177 milliliters olive oil; 59 milliliters finely chopped oregano leaves; 8 rib-eye steaks 8 to 10 ounces each; 8 servings Salt and freshly ground pepper; 3 Tbsps warm water; 118 milliliters white wine vinegar; 59 milliliters whole grain mustard

Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce is a main course that serves 8. This recipe covers 35% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 573 calories, 49g of protein, and 39g of fat per serving. valentin day will be even more special with this recipe. A mixture of bay leaves, dijon mustard, warm water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour and 8 minutes.

Instructions

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.

Ingredients you will need

Marinade

Steak

Equipment you will use

Baking Pan

Grill

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.

Ingredients you will need

Salt And Pepper

Marinade

Steak

Equipment you will use

Grill

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

Equipment you will use

Food Processor

Place all ingredients in a small bowl and mix well.

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1Tbsp

ancho chile powder 3Tbsps

ancho chile powder 118milliliters

finely chopped cilantro 473milliliters

Dijon mustard 118milliliters

finely chopped flat-leaf parsley 3

fresh bay leaves 6cloves

garlic 2

jalapeno peppers, coarsely chopped 1Tbsp

kosher salt 177milliliters

olive oil 59milliliters

finely chopped oregano leaves 8

rib-eye steaks 8 to 10 ounces each 8servings

Salt and freshly ground pepper 3Tbsps

warm water 118milliliters

white wine vinegar 59milliliters

whole grain mustard

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Le Cadeau Vineyard Rocheux Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 49 dollars per bottle.