Spice-Rubbed Rib-Eye Kabobs With Salsa Verde

LAURIE's Note:

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.

• Total Time: 31 mins
• Prep Time: 25 mins
• Cook Time: 6 mins

Ingredients:

Servings: 4

• 2 teaspoons kosher salt
• 1 teaspoon light brown sugar
• ½ teaspoon fresh ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon prepared chili powder
• 4 (12 ounce) rib eye steaks , 1 inch thick and boneless
• extra virgin olive oil
• ½ cup basil , tightly packed fresh leaves and tender stems
• ½ 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
• ¼ teaspoon kosher salt
• 1⁄8; teaspoon fresh ground black pepper

Directions:

1. To make the rub: In a large bowl, mix the spice ingredients first 5 ingredients salt thru chili powder.
2. Cut the rib-eye steaks into 1-inch chunks, removing and discarding any large pieces of fat.
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. Mix well.
5. Thread the chucks on skewers, leaving a little room between each chunk.
6. Set aside at room temperature for 20 to 30 minutes while you make the sauce.
7. In a food processor, finely chop the basil, parsley, anchovy fillets, and garlic.
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. Grill the skewers over Direct High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once or twice.
10. Serve warm with a little sauce spooned over the top.

Reviews

[ellie_]

Delish! My dh loved these, especially with the sauce. I made some changes in the salsa verde however by skipping the anchovies, using cilantro (instead of parsley), only using one jalapeno and using canola oil (instead of olive oil - out of). I also left the rub on longer than indicated (about 1 1/2 hours) - delicious! Thanks for sharing this keeper which we will be having again soon!