Recipe for Rib-Eye Steak with Wild Mushroom Potato Salad 
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Yield:
8
Ingredients:
Amount Ingredient
STEAKS ----------------
8 x beef rib-eye steaks - (8 to 10 oz ea)
Salt to taste
Freshly-ground black pepper to taste
Grilled Mushroom Potato Salad With
Dijon Mustard Vinaigrette (see recipe)
----------------- CHIMICHURRI MARINADE ----------------
6 x garlic cloves
3 x fresh bay leaves
2 x jalapeno peppers coarsely chopped
1 tbl kosher salt
1/2 cup white wine vinegar
1 tbl 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 cup Dijon mustard
1/4 cup whole grain mustard
3 tbl ancho chile powder
Instructions:
Instructions: Chimichurri Marinade: Place all the ingredients in a food processor and process until smooth.

Dried Chile-Mustard Sauce: Place all ingredients in a small bowl and mix well.

Steaks: 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.

This recipe yields 8 servings.

Comments: Original title as listed is "Rib-Eye Steak With Chimichurri Marinade And Dried Chile-Mustard Sauce With Wild Mushroom Potato Salad."

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