Spice-Rubbed Rib-Eye Kabobs With Salsa Verde

The aroma of grilling steak always takes me back to summer evenings spent with family. My grandfather, a true grill master, would often prepare rib-eyes, always perfectly charred on the outside and tender within. While his preparations were simple, the quality of the steak shone through. These spice-rubbed rib-eye kabobs, paired with a vibrant salsa verde, are a nod to those memories. The bold flavors elevate the steak while still respecting its natural richness, creating a dish perfect for sharing, just as my grandfather always did.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 6 minutes
• Total Time: 36 minutes
• Servings: 4-6
• Dietary Type: Gluten-Free

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

Equipment Needed

• Large bowl
• Cutting board
• Sharp knife
• Skewers (metal or bamboo)
• Food processor
• Grill

Instructions

1. Prepare the spice rub: In a large bowl, thoroughly mix together the first five ingredients: kosher salt, light brown sugar, fresh ground black pepper, garlic powder, and chili powder. This aromatic blend will form the foundation of the kabobs’ flavor.

2. Cut the rib-eye: Using a sharp knife, cut the rib-eye steaks into 1-inch chunks. As you cut, remove and discard any large, excessive pieces of fat. The goal is to have uniformly sized pieces for even cooking on the grill.

3. Coat the steak with the rub: Add the chunks of steak to the bowl containing the spice rub. Toss the steak pieces to coat them evenly with the spice mixture. Ensure every piece is well-covered for maximum flavor impact.

4. Add oil and mix: Add just enough extra virgin olive oil to lightly coat the chunks of meat. This will help the spices adhere and prevent the steak from drying out on the grill. Mix well to distribute the oil evenly.

5. Thread the skewers: Thread the steak chunks onto skewers, leaving a small amount of room between each piece. This allows for better heat circulation and even cooking. If using bamboo skewers, remember to soak them in water for at least 1 hour prior to grilling to prevent them from burning.

6. Rest the steak: Set the skewers aside at room temperature for 20 to 30 minutes while you prepare the salsa verde. This resting period allows the spices to further penetrate the meat and the steak to relax, resulting in a more tender final product.

7. Prepare the salsa verde: In a food processor, finely chop the basil, parsley, anchovy fillets, and garlic. Process until finely minced. The anchovies add a subtle umami depth to the salsa verde.

8. Blend the salsa verde: Add the remaining salsa verde ingredients – extra virgin olive oil, red wine vinegar, finely chopped jalapeno pepper (with seeds for heat), kosher salt, and fresh ground black pepper – to the food processor. Let the machine run until you have a fine puree, approximately 1 to 2 minutes. Scrape down the sides of the bowl occasionally to ensure all ingredients are fully incorporated.

9. Grill the kabobs: Grill the skewers over Direct High heat until cooked to your desired doneness. For medium-rare, this typically takes 4 to 6 minutes, turning the skewers once or twice to ensure even cooking on all sides. Use a meat thermometer to check the internal temperature for accuracy. For medium-rare, aim for 130-135°F (54-57°C).

10. Serve: Serve the warm spice-rubbed rib-eye kabobs immediately with a generous spoonful of the vibrant salsa verde spooned over the top.

Expert Tips & Tricks

• Don’t overcrowd the grill: Overcrowding the grill will lower the temperature and result in steamed, rather than seared, steak. Work in batches if necessary.
• Use a meat thermometer: For perfectly cooked steak, invest in a reliable meat thermometer. It eliminates guesswork and ensures your steak reaches your desired level of doneness.
• Spice it up (or down): Adjust the amount of jalapeno in the salsa verde to suit your preferred level of spiciness. Remove the seeds for a milder flavor.
• Make the salsa ahead: The salsa verde can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. The flavors will meld together beautifully over time.
• Consider a marinade: For an even deeper flavor penetration, marinate the steak chunks in the spice rub and olive oil for up to 4 hours in the refrigerator before threading onto the skewers.

Serving & Storage Suggestions

Serve the spice-rubbed rib-eye kabobs hot off the grill, garnished generously with the salsa verde. They pair well with grilled vegetables like bell peppers and zucchini, or a simple side salad.

Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a 350°F (175°C) oven until warmed through. The salsa verde should also be stored in the refrigerator and will last for up to 5 days. Freezing is not recommended, as it can affect the texture of both the steak and the salsa.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1128.2 kcal	N/A
Calories from Fat	861 g	76%
Total Fat	95.7 g	147%
Saturated Fat	33.5 g	167%
Cholesterol	233 mg	77%
Sodium	1580.9 mg	65%
Total Carbohydrate	2.8 g	0%
Dietary Fiber	0.7 g	2%
Sugars	1.3 g	5%
Protein	60.7 g	121%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Herb Variations: Experiment with different herbs in the salsa verde. Mint, cilantro, or even a touch of tarragon can add unique flavor dimensions.
• Spicy Salsa Alternative: For a spicier alternative, consider using a chili oil in the salsa verde or adding a pinch of cayenne pepper to the rib-eye spice rub.
• Steak Cut Substitutions: While rib-eye provides the best flavor and tenderness, you can substitute with other steak cuts like sirloin or New York strip, adjusting grilling time as needed.
• Vegetarian Option: Replace the steak with firm tofu or halloumi cheese for a vegetarian-friendly kabob. Marinate the tofu or cheese in a similar spice blend and grill until golden brown.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh herbs in the salsa verde?

A: While fresh herbs provide the best flavor, you can substitute with dried herbs in a pinch. Use about 1/3 the amount of fresh herbs called for in the recipe.

Q: How do I prevent the steak from sticking to the grill?

A: Ensure your grill grates are clean and well-oiled before grilling the kabobs. You can also lightly brush the steak with olive oil before placing it on the grill.

Q: Can I make the kabobs ahead of time and grill them later?

A: Yes, you can thread the steak onto the skewers and store them in the refrigerator for up to 24 hours before grilling. Cover them tightly to prevent them from drying out.

Q: What is the best way to tell if the steak is cooked to my desired doneness?

A: Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the steak, avoiding the skewer.

Q: Can I grill these kabobs indoors on a grill pan?

A: Yes, you can use a grill pan on your stovetop to cook the kabobs indoors. Ensure the pan is hot before adding the skewers.

Final Thoughts

These spice-rubbed rib-eye kabobs with salsa verde are a guaranteed crowd-pleaser, perfect for summer barbecues or any occasion that calls for delicious, flavorful food. Don’t be afraid to experiment with the spice rub and salsa verde to create your own unique flavor combinations. I encourage you to try this recipe and share your feedback! Consider pairing it with a crisp Sauvignon Blanc or a refreshing Mexican lager for a truly unforgettable meal. Happy grilling!