Lynn's Rib Eye With Chimichurri Sauce
6 ribeye steaks (10 ounces
1 1/2 c Red Chile Mustard
: Chimichurri Marinade
Chimichurri
6 cloves garlic
3 bay leaves
2 jalapenos -- coarsely: chopped
1 1/2 TB salt
1 TB Ancho powder
1/2 c fresh cilantro -- finely: chopped
1/2 c flatleaf parsley -- finely: chopped
1/4 c fresh oregano -- finely: chopped
1/4 c distilled white vinegar
1/3 c olive oil
Red Chile Mustard
2 c Dijon mustard
3 TB Ancho chili 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
1689
Peter the Great becomes Czar of Russia-attempts to westernize nation and build
Russia as a military power. Defeats Charles XII of Sweden at Poltava (1709).
Beginning of the French and Indian Wars (to 1763), campaigns in America linked
to a series of wars between France and England for domination of Europe.