Recipe - Grilled Ribeye Steak With Guinness Marinade

6 Ribeye steaks (10 ounces
each)
1 One half cup Red Chile Mustard
Chimichurri Marinade
****** Chimichurri ******
6 Cloves garlic
3 Bay leaves
2 Jalapenos; coarsely chopped
1 One half tablespoon Salt
1 tablespoon Ancho powder
One half cup Fresh cilantro; finely
chopped
One half cup Flatleaf parsley; finely
chopped
One fourth cup Fresh oregano; finely
chopped
One fourth cup Distilled white vinegar
1/3 cup Olive oil
****** Red Chile Mustard
******
2 cup Dijon mustard
3 tablespoon Ancho chile powder

In a blender, puree, garlic, bay leaves, jalapenos, salt and 1 tablespoon
of the vinegar until a paste is formed. Transfer to a mixing bowl and add
the herbs. Whisk in the remaining vinegar and olive oil until smooth. Add
ribeye steaks and let marinade for one hour.

Prepare a wood or charcoal grill and let it burn to embers. Remove steaks
from marinade and grill steaks until done to your liking, about 4 minutes
on each side for medium rare. Serve with chile mustard to taste.

Red Chile Mustard: Combine the mustard, Ancho chile powder, and 3
tablespoons of lukewarm water and mix well. May be prepared up to one week
ahead and refrigerated. Bring to room temperature before serving.
Recipe By : GRILLIN' & CHILLIN' SHOW #GR3624

Posted to MCRecipe Digest V1 #231

Date: Mon, 30 Sep 1996 20:35:44 0400 (EDT)

From: Chuck Tapping ctapping@usit.net