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Grilled Ribeye with Chimichurri and Red Chile Mustard

Make Grilled Ribeye with Chimichurri and Red Chile Mustard at home with Garlic, Salt, Ancho Powder, Distilled White Vinegar, and Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 6 clove
• 1 1/2 tbsp
• 1 tbsp
• 1/4 cup
• 1/3 cup
• 3 tbsp

Method (preview)

1. 1

   Transfer to a mixing bowl and add the herbs.

2. 2

   Whisk in the remaining vinegar and olive oil until smooth.

3. 3

   Add ribeye steaks and let marinade for one hour.

4. 4

   Prepare a wood or charcoal grill and let it burn to embers.

5. 5

   Remove steaks from marinade and grill steaks until done to your liking, about 4 minutes on each side for medium rare.

6. 6

   Serve with chile mustard to taste.

7. 7

   Combine the mustard, Ancho chile powder, and 3 tablespoons of lukewarm water and mix well.

8. 8

   May be prepared up to one week ahead and refrigerated.

9. 9

   Bring to room temperature before serving.