Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Beef Rib-Eye, Grilled W/Chimichurri & Red Chili M.... LC-9.9

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6 steak (10 oz) beef rib-eye
1 1/2 cup mustard, red chili
----Chimichurri Marinade----
----CHIMICHURRI----
6 cloves garlic
3 leaf bay
2 each jalapeno; coarse chop, w/seeds
1 1/2 tbs salt
1 tbs ancho powder
1/2 cup cilantro, fresh; finely minced
1/2 cup parsley, flatleaf; finely minced
1/4 cup oregano, fresh; finely minced
1/4 cup vinegar, white
1/3 cup olive oil

Beef Rib-Eye, Grilled W/Chimichurri & Red Chili Mustard LC-9.9

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.

Yield: 6 servings

GRILLIN' & CHILLIN' SHOW #GR3624

Per serving: 166 Calories (kcal); 18g Total Fat; (95% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2399mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

NYC Nutrition Analysis (per serving or yield unit): water=333.1 g; calories=1732; protein=72.45 g; total fat=153.1 g; carbohydrate=16.73 g; dietary fiber=6.82 g; ash=14.22 g; calcium=220.3 mg; phosphorus=743.8 mg; iron=12.65 mg; sodium=3939 mg; potassium=1484 mg; magnesium=128.6 mg; zinc=16.22 mg; copper=0.5 mg; manganese=0.88 mg; vitamin A=2040 IU; vitamin E=4.42 mg ATE; thiamin=0.44 mg; riboflavin=0.71 mg; niacin=12.02 mg; pantothenic acid=1.82 mg; vitamin B6=1.56 mg; folate=64.74 ug; vitamin B12=11.18 ug; vitamin C=22.25 mg; saturated fat=57.04 g; monounsaturated fat=71.6 g; polyunsaturated fat=7.3 g; cholesterol=310.4 mg; selenium=102.9 ug; refuse=11.77%; %cal as carb:prot:fat=4:17:79; WW Pts=46.45; (complete analysis)

Yield: 4 servings
Preparation Time: 0:00

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