Smoky Ribeye with Squash Kebabs and Chimichurri Sauce
Let's get grilling
Preparation:
To Assemble:
Grill Tips:
Always pull out steaks from refrigeration 15–20 minutes before you grill. This allows the protein to come to room temp which will cook more evenly.
Season steaks with salt before & after grilling to ensure the steak is perfectly seasoned and tender! Pre salting your steak draws out moisture out of the steak during the grilling process, which then creates this savory brine which will be reabsorbed back into the steak. This breaks down lean stands of protein in the steak, making it more tender and juicier!
Ingredients
-
cilantro
1 cup
-
parsley
1 cup
-
red onion, diced
0.5 cup
-
garlic, peeled
1 tbsp.
-
red wine vinegar
2 tbsp.
-
juice of 1 lime
-
red pepper flakes
1 tsp.
-
ribeye, average 1 pound
2
-
summer squash, cut into coins
1
-
zucchini, cut into coins
1
-
kosher salt & black pepper as needed
-
vegetable oil as needed
Credit: Recipe created by Brandon Frohne on behalf of Kingsford and Masterbuilt
For safe meat preparation, reference the USDA website.

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