Spice-Rubbed Rib-Eye Kabobs With Salsa Verde Recipe #139877
Rib eyes are my favorite steak. This one has a nice rub and a slightly spicy salsa. Remember that if you use bamboo skewers to soak them in water for about 1 hour prior to griling to avoid them burning.
by LAURIE
31 min | 25 min prep
SERVES 4 -6
- 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
- To make the rub: In a large bowl, mix the spice ingredients first 5 ingredients salt thru chili powder.
- Cut the rib-eye steaks into 1-inch chunks, removing and discarding any large pieces of fat.
- 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.
- Mix well.
- Thread the chucks on skewers, leaving a little room between each chunk.
- Set aside at room temperature for 20 to 30 minutes while you make the sauce.
- In a food processor, finely chop the basil, parsley, anchovy fillets, and garlic.
- 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.
- Grill the skewers over Direct High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once or twice.
- Serve warm with a little sauce spooned over the top.
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5 stars