Ingredients

FOR THE DRIED CHILE-MUSTARD SAUCE:

2 cup dijon mustard
1/4 cup whole-grain mustard

3 tablespoon ancho chile powder (see note)
3 tablespoon warm water

FOR THE CHIMICHURRI MARINADE:

2 cup dijon mustard
1/4 cup whole-grain mustard
3 tablespoon ancho chile powder (see note)
3 tablespoon warm water
6 clove garlic
3 clove bay leaves
2 clove jalapeno peppers

1 tablespoon kosher salt
1/4 cup white wine vinegar
1 tablespoon ancho chile powder (see note)
1/2 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano leaves
3/10 cup olive oil

FOR THE STEAKS:

2 cup dijon mustard
1/4 cup whole-grain mustard
3 tablespoon ancho chile powder (see note)
3 tablespoon warm water
6 clove garlic
3 clove bay leaves
2 clove jalapeno peppers
1 tablespoon kosher salt

1/4 cup white wine vinegar
1 tablespoon ancho chile powder (see note)
1/2 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano leaves
3/10 cup olive oil
10 ounce each)

Preparation

Baking Directions:

In his new book, “Boy Meets Grill,” Television Food Network star Bobby Flay presents more than 125 recipes for meat, poultry, fish and salads that can be prepared on a grill.

Below, read an excerpt from the book, which features a recipe for a rib-eye steak and a spicy marinade and sauce.

WHEN I GO to restaurants, the steak I love to order is rib-eye.

I know it’s marbled with fat, but the truth is, that’s where all the flavor lies.

A rib-eye makes for a more interesting meal than, say, a shell steak because it combines different textures and flavors into a single cut of meat.

It has a chewy, beefy outside, as well as a tender inside loin so it’s never boring.

Chimichurro, the Argentine marinade, is well suited to a steak like rib-eye.

It’s garlic-based, with a very green, herbaceous taste that comes from lots of parsley, cilantro, and oregano, plus it has the kick of jalapenos and ancho chile powder.

FOR THE DRIED CHILE-MUSTARD SAUCE:2 cups Dijon mustard1/4 cup whole-grain mustard3 tablespoons ancho chile powder (see note)3 tablespoons warm waterPlace all the ingredients in a small bowl and mix well.

Makes about 1 1/4 cups.

May be refrigerated for 1 day; serve at room temperature.

FOR THE CHIMICHURRI MARINADE:Place all ingredients in a food processor and process until smooth.

Makes about 2 1/2 cups.

FOR THE STEAKS:Place the steaks in a large shallow baking dish or pan, cover with marinade, and turn to coat.

Refrigerate covered for 1 to 4 hours.

Preheat a gas or charcoal grill to high.

Remove steaks from the marinade, shaking off any excess and season with salt and pepper (discard the used marinade).

Grill until golden brown on one side, 3 to 4 minutes.

Turn over and continue cooking 3 to 4 minutes for medium rare.

Place the steaks on a platter and serve dried chile-mustard sauce alongside.

Tips: