Spice-Rubbed Rib-Eye Kabobs With Salsa Verde

Ingredients

• 2 teaspoons kosher salt
• 1 teaspoon light brown sugar
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon prepared chili powder

• 4 (12 ounce)  rib eye steaks, 1 inch thick and boneless
• extra virgin olive oil
• 1/2 cup basil, tightly packed fresh leaves and tender stems
• 1/2 cup parsley, tightly packed fresh Italian leaves and tender stems
• 2 anchovy fillets
• 1 medium garlic clove
• 6 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon finely chopped jalapeno pepper, with seeds
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper

Directions

1. 1

   To make the rub: In a large bowl, mix the spice ingredients first 5 ingredients salt thru chili powder.

2. 2

   Cut the rib-eye steaks into 1-inch chunks, removing and discarding any large pieces of fat.

3. 3

   Add the chunks of steak to the bowl and toss to coat them evenly with the spices. Add just enough oil to lightly coat the chunks of meat.

4. 4

   Mix well.

5. 5

   Thread the chucks on skewers, leaving a little room between each chunk.

6. 6

   Set aside at room temperature for 20 to 30 minutes while you make the sauce.

7. 7

   In a food processor, finely chop the basil, parsley, anchovy fillets, and garlic.

8. 8

   Add the remaining sauce ingredients and let the machine run until you a have a fine puree, 1 to 2 minutes, scraping down the sides of the bowl occasionally.

9. 9

   Grill the skewers over Direct High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once or twice.

10. 10

    Serve warm with a little sauce spooned over the top.