Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce

• 8 rib-eye steaks 8 to 10 ounces each
• Chimichurri marinade, recipe follows
• Salt and freshly ground pepper
• Dried Chile-Mustard, recipe follows
• 6 cloves garlic
• 3 fresh bay leaves
• 2 jalapeno peppers, coarsely chopped
• 1 tablespoon kosher salt
• 1/2 cup white wine vinegar
• 1 tablespoon ancho chile powder
• 1/2 cup finely chopped cilantro
• 1/2 cup finely chopped flat-leaf parsley
• 1/4 cup finely chopped oregano leaves
• 3/4 cup olive oil
• 2 cups Dijon mustard
• 1/4 cup whole grain mustard
• 3 tablespoons ancho chile powder
• 3 tablespoons warm water

1. Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat.
2. Refrigerate, covered for 1 to 4 hours.
3. Preheat grill to high.
4. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade).
5. Grill until golden brown on one side, 3 to 4 minutes.
6. Turn over and continue cooking 3 to 4 minutes for medium rare.
7. Place all the ingredients in a food processor and process until smooth.
8. Place all ingredients in a small bowl and mix well.

chimichurri marinade, salt, garlic, bay leaves, peppers, kosher salt, white wine vinegar, chile powder, cilantro, flatleaf parsley, oregano leaves, olive oil, mustard, whole grain mustard, ancho chile powder, water

Taken from www.foodnetwork.com/recipes/bobby-flay/rib-eye-steak-with-chimichurri-marinade-and-dried-chile-mustard-sauce-recipe.html (may not work)