Appetizer: Peel and Eat BBQ Shrimp
Entrée: Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce
Mango and Black Bean Salsa
Dessert: Rick’s Chocolate Shake

Recipe

Steaks:

• 8 rib-eye steaks 8 to 10 ounces each
• Chimichurri marinade, recipe follows
• Salt and freshly ground pepper
• Dried Chile-Mustard, recipe follows

Directions:

Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours. Preheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare.

Chimichurri Marinade:

• 6 cloves garlic
• 3 fresh bay leaves
• 2 jalapeno peppers, coarsely chopped
• 1 tablespoon 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

Dried Chile-Mustard Sauce:

• 2 cups Dijon mustard
• 1/4 cup whole grain mustard
• 3 tablespoons chile powder
• 3 tablespoons warm water

Desert: Rick’s Chocolate Shake

Serves 2

• Two scoops Organic Chocolate Protein Powder
• 8 oz Almond Milk
• 2 Tablespoons Almond butter
• 8 cubes ice

Blend and Serve