Grilled Ribeye With Chimichurri & Red Chile

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Servings: 6 Difficulty: Intermediate
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Juicy grilled ribeye steaks topped with vibrant herb chimichurri and a spicy ancho chile mustard.
Grilled Ribeye With Chimichurri & Red Chile recipe image
Grilled Ribeye With Chimichurri & Red Chile recipe image
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Grilled Ribeye With Chimichurri & Red Chile

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 609.8

Description

This dish features thick-cut ribeye steaks grilled to perfection and paired with two bold condiments. The fresh chimichurri brings a bright, herbaceous punch with garlic, cilantro, and parsley, while the red chile mustard adds a deep, smoky heat from ancho powder. Together, they cut through the rich fat of the beef, creating a complex flavor profile that is both savory and spicy. It&# 226;€™s an impressive yet manageable meal for weekend gatherings or a special date night. The chimichurri and mustard can be made ahead, allowing you to focus on getting a perfect sear on the grill. Serve with crusty bread to soak up the flavorful juices.

Ingredients

Directions

  1. In a blender, combine garlic, bay leaves, jalapenos, salt, and 1 tablespoon of the distilled white vinegar. Puree until a smooth paste forms.
  2. Transfer the paste to a mixing bowl and stir in the finely chopped cilantro, parsley, and oregano.
  3. Whisk in the remaining vinegar and olive oil until the chimichurri is well combined and smooth.
  4. Place the ribeye steaks in a shallow dish or resealable bag and pour the chimichurri over them, ensuring they are evenly coated.
  5. Refrigerate the steaks and let them marinate for at least one hour to absorb the flavors.
  6. Meanwhile, prepare the red chile mustard by whisking together Dijon mustard, ancho chile powder, and lukewarm water in a small bowl until smooth.
  7. Prepare a wood or charcoal grill, allowing the coals to burn down to hot embers for high-heat grilling.
  8. Remove the steaks from the marinade, letting any excess drip off, and pat them lightly with paper towels if desired.
  9. Grill the steaks over high heat for about 4 minutes per side for medium-rare, or until desired internal temperature is reached.
  10. Remove steaks from the grill and let them rest for 5 minutes before slicing.
  11. Serve the grilled ribeyes topped with extra chimichurri and a side of the spicy red chile mustard.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 609.8kcal
% Daily Value *
Total Fat 36.0g56%
Saturated Fat 15.1g76%
Cholesterol 184.5mg62%
Sodium 162.0mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 65.2g131%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ribeye, chimichurri, grilled steak, red chile mustard, ancho chile, garlic, cilantro, parsley, oregano, olive oil, dijon mustard, bbq, summer dinner, meat lover, herb sauce, spicy, beef recipe, marinade, charcoal grill
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