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Argentine Rib Eye with Chimichurri Marinade and Dried Chile Mustard Sauce

Argentine Rib Eye with Chimichurri Marinade and Dried Chile Mustard Sauce

Tuesday, 13 January 2015 13:17:18 Europe/London


  • 1.8Kg Tom Hixson Argentine Rib Eye
  • Chimichurri marinade
  • Salt and freshly ground pepper
  • Dried Chile-Mustard
  • 6 cloves garlic
  • 2 jalapeno peppers, coarsely chopped
  • 1 tablespoon kosher salt
  • ½ cup white win vinegar
  • 1 tablespoon ancho chile powder
  • ½ cup finely chopped flat-leaf parsley
  • ¼ cup finely chopped oregano leaves
  • ¾ cup olive oil
  • 2 cups Dijon mustard
  • ¼ cup whole grain mustard
  • 3 tablespoons ancho chile powder
  • 3 tablespoons warm water



  1. Cut the Argentine steak into 8-10 ounce pieces and place in large shallow baking dish. Cover with the marinade and turn to coat.
  2. Refrigerate the covered steak for 1-4 hours.
  3. Preheat the grill to high. Shake off any excess marinade and season with salt and pepper to your licking.
  4. Grill for 3-4 minutes (until golden brown on one side. Turn over and continue cooking for another 3-4 minutes
  5. To make the Chimichurri Marinade, place all ingredients (garlic cloves, bay leaves, jalapeno peppers, kosher salt, white wine vinegar, ancho chile powder, chopped cilantro, parsley, chopped oregano leaves and olive oil) in a food processor and process until smooth.
  6. To make the dried chile-mustard sauce: place all the ingredients (Dijon mustard, chile powder and warm water) into a small bowl and mix well.

To try this recipe, simply order your Argentine cuts of beef today. Then sit back and you’ll receive your meat within 2 days. 

Posted in Steak Recipes By

george hixson

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