Instructions: For the Chimichurri Marinade: 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 Red Chile Mustard to taste.

This recipe yields 6 servings.

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