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Brazilian Chimichurri Marinated Ribeye Steaks and Ancho-Dijon Sauce

Chimichurri Marinaded Steak Ingredients:

• 4 (12oz) Lindauer Family Farms Ribeye Steaks
• 3 Cloves Garlic
• 2 Bay Fresh Leaves
• 1 Roasted Jalapeno Pepper
• 2 Tbs. Kosher Salt
• 1/4 Cup Red Wine Vinegar
• 1 Tbs. Ancho Chile Powder
• 1/3 Cup Chopped Fresh Cilantro
• 1/4 Cup Chopped Fresh Flat Leaf Parsley
• 1/8 Cup Minced Fresh Oregano
• 1/2 Cup Extra Virgin Olive Oil
• 1/4 Tsp. Fresh Ground Black Pepper

Chimichurri Directions:

1. Puree Ingredients in a Food Processor

Ancho-Dijon Sauce Ingredients:

• 1 Cup Dijon Mustard
• 1/4 Cup Whole Grain Mustard
• 2 Tablespoons Ancho Chile Powder
• 3 Tablespoons Hot Water
• 2 Tsp. Honey

Ancho-Dijon Sauce Directions:

1. Simply mix all ingredients together in a small serving dish

Steak Preparation Directions:

1. Place Steaks in a zip-lock storage bag and pour in chimichurri marinade.
2. Place in refrigerator over-night.
3. Remove from refrigerator, remove excess marinade and season with kosher salt and fresh ground pepper.
4. Cook steaks to desired doneness using the Lindauer Farms steak broiling or grilling instructions.
5. Remove steaks from the grill and let rest for 5 minutes.
6. Spoon the Ancho-Dijon Sauce on the serving plates and place steaks on top.
7. Serve.

This recipe is a favorite of the Lindauers and the Saint Ignatious Football Team.