Menu
BLOG

From Rick’s Kitchen

May 9, 2011

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


This entry was posted in Grill, Menu, Nutrition, Recipes, Steak.

Leave a Comment

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

If you agree to these terms, please click here.