Spice-Rubbed Rib-Eye Kabobs with Salsa Verde

[Tombstone]

Rub

2 teaspoons kosher salt

1 teaspoon light brown sugar

1/2 teaspoon freshly ground black pepper

1/2 teaspoon granulated garlic

1/2 teaspoon prepared chili powder



4 boneless rib-eye steaks, about 12 ounces each and 1 inch thick

Extra virgin olive oil



Sauce

1/2 cup tightly packed fresh basil leaves and tender stems

1/2 cup tightly packed fresh Italian parsley 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 jalapeño chile pepper, with seeds

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper



To make the rub: In a large bowl, mix the spice ingredients.

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.

Makes 4 to 6 servings

[minks]

do you write cook books, this again sounds yummy mabye I ought to do the cooking for the lad tonite.