In a blender, puree, garlic, bay leaves, jalapenos, salt and 1 tablespoon of the vinegar until a paste is formed. Transfer to a mixing bowl and add the herbs. Whisk in the remaining vinegar and olive oil until smooth. Add ribeye steaks and let marinade for one hour. Prepare a wood or charcoal grill and let it burn to embers. Remove steaks from marinade and grill steaks until done to your liking, about 4 minutes on each side for medium rare. Serve with chile mustard to taste. Red Chile Mustard: Combine the mustard, Ancho chile powder, and 3 tablespoons of lukewarm water and mix well. May be prepared up to one week ahead and refrigerated. Bring to room temperature before serving. Recipe By : GRILLIN & CHILLIN SHOW #GR3624 Posted to MC-Recipe Digest V1 #231 Date: Mon, 30 Sep 1996 20:35:44 -0400 (EDT) From: Chuck Tapping
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|Serving Size: 1 Serving (3124g)|
|Recipe Makes: 1|
|Calories from Fat: 4007 (67%)|
|Amt Per Serving||% DV|
|Total Fat 445.2g||594 %|
|Saturated Fat 160.5g||802 %|
|Monounsaturated Fat 202.8g|
|Polyunsanturated Fat 30.4g|
|Cholesterol 1156.7mg||356 %|
|Sodium 11990.7mg||413 %|
|Potassium 10328.3mg||272 %|
|Total Carbohydrate 157g||46 %|
|Dietary Fiber 84.4g||337 %|
|Sugars, other 72.7g|
|Protein 362.2g||517 %|
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Calories per serving: 5986
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