Spice-rubbed Rib-eye Kabobs With Salsa Verde

Total Time: 31 mins Preparation Time: 25 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.