Spice-Rubbed Rib-Eye Kabobs With Salsa Verde Recipe

Name: Spice-Rubbed Rib-Eye Kabobs With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons kosher salt, 1 teaspoon light brown sugar, 1/2 teaspoon fresh ground black pepper, 1/2 teaspoon garlic powder, and more.

Yes, Spice-Rubbed Rib-Eye Kabobs With Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spice-Rubbed Rib-Eye Kabobs With Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions