Grilled Beef Marinade

This vibrant marinade transforms simple ribeye steaks into a restaurant-quality meal with minimal effort. The base is a fresh chimichurri-style blend, featuring finely minced cilantro, flatleaf parsley, and oregano leaves that provide a bright, herbal aroma. These are balanced by the heat of coarsely chopped jalapenos and the smoky depth of ancho powder, all tied together with garlic, salt, and a splash of distilled white vinegar. The olive oil helps tenderize the meat while carrying these robust flavors deep into the fibers. Perfect for summer barbecues or weeknight dinners, this marinade requires just an hour of resting time before grilling. Serve the grilled beef with a side of red chile mustard for an extra kick of tangy spice that complements the charred exterior beautifully.

Cooking Method: Grilling

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 1217

Dietary: Vegan

Description

This vibrant marinade transforms simple ribeye steaks into a restaurant-quality meal with minimal effort. The base is a fresh chimichurri-style blend, featuring finely minced cilantro, flatleaf parsley, and oregano leaves that provide a bright, herbal aroma. These are balanced by the heat of coarsely chopped jalapenos and the smoky depth of ancho powder, all tied together with garlic, salt, and a splash of distilled white vinegar. The olive oil helps tenderize the meat while carrying these robust flavors deep into the fibers. Perfect for summer barbecues or weeknight dinners, this marinade requires just an hour of resting time before grilling. Serve the grilled beef with a side of red chile mustard for an extra kick of tangy spice that complements the charred exterior beautifully.

Directions

1
In a blender, combine the garlic cloves, bay leaves, chopped jalapenos (with seeds), salt, and 1 tablespoon of the distilled white vinegar.
2
Pulse the mixture until it forms a coarse paste, scraping down the sides of the blender as needed.
3
Transfer the garlic paste to a medium mixing bowl.
4
Add the finely minced cilantro, parsley, and oregano leaves to the bowl.
5
Whisk in the remaining distilled white vinegar, olive oil, and ancho powder until the marinade is smooth and well-combined.
6
Place the ribeye steaks in a large resealable plastic bag or a shallow dish.
7
Pour the marinade over the steaks, ensuring they are fully coated, then seal or cover.
8
Refrigerate the steaks for at least 1 hour, turning occasionally to ensure even marination.
9
Preheat a wood or charcoal grill until the coals are hot and covered with white-gray ash, or heat a gas grill to high.
10
Remove the steaks from the marinade, letting any excess drip off, and discard the used marinade.
11
Place the steaks on the hot grill grates.
12
Grill for approximately 4 minutes per side for medium-rare, or until the internal temperature reaches your desired doneness.
13
Remove the steaks from the grill and let them rest for 5 minutes before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1217kcal

% Daily Value *
Total Fat 68.6g106%
Saturated Fat 19.8g99%
Cholesterol 184.5mg62%
Sodium 3500mg146%
Total Carbohydrate 90.2g31%
Dietary Fiber 30.0g120%
Sugars 8.6g
Protein 80.7g162%

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

Read it online: https://www.chefs-mate.com/recipe/grilled-beef-marinade-7/