Smoky Ribeye with Squash Kebabs and Chimichurri Sauce
Let's get grilling
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!
red onion, diced
red wine vinegar
juice of 1 lime
red pepper flakes
ribeye, average 1 pound
summer squash, cut into coins
zucchini, cut into coins
kosher salt & black pepper as needed
vegetable oil as needed
Credit: Recipe created by Brandon Frohne on behalf of Kingsford and Masterbuilt
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