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Smoky Ribeye with Squash Kebabs and Chimichurri Sauce
Nothing compares to the smoky seared flavor of ribeye cooked over charcoal. Tie your meal together with squash kabobs and a fresh chimichurri sauce.
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Ingredients
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2 ribeye, average 1 pound
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1 summer squash, cut into coins
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1 zucchini, cut into coins
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vegetable oil as needed
Chimichurri
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1 cup cilantro
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1 cup parsley
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0.5 cup red onion, diced
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1 tbsp. garlic, peeled
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2 tbsp. red wine vinegar
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juice of 1 lime
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1 tsp. red pepper flakes
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kosher salt & black pepper as needed
1 Food Prep
Place your chimichurri ingredients into a food processor. Coarse chop for 15 seconds while drizzling in oil, then transfer your chimichurri into a small bowl and set aside until needed.
Place your ribeye onto a small pan, drizzle oil onto both sides of it, then season it with salt and pepper across both sides. Give your steaks 15–20 minutes to reach room temperature before grilling. This helps you get a more even cook.
If you’re using bamboo skewers, soak them in water for at least 1 hour to prevent them from burning.
Place your summer squash and zucchini onto a cutting board and cut them into ½” thick coins. Place your cut summer squash and zucchini into a medium mixing bowl and drizzle them in oil, salt and pepper. Toss the squash and zucchini until evenly coated, then place them onto skewers.”
Bamboo skewers are inexpensive and readily available. But because they’re made of thin pieces of bamboo, they’re flammable and can catch fire during grilling. To prevent this, soak your skewers in warm water for at least 1 hour prior to assembling your kabobs. When using skewers with wooden handles, it’s advisable to hang the wooden handles over the edge of the grill or make a heat barrier with a doubled piece of aluminum foil.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your ribeye on the grate and cook for 5–7 minutes on each side until it reaches an internal temperature of 145°F.
When the internal temp is reached, remove your ribeye from the grill and place it onto the cutting board to rest while you prepare your vegetables.
Place your squash and zucchini skewers on the grate and cook them for 4–5 minutes on each side.
- Remove your skewers from the grill and place them onto a plate.Slice your ribeye and arrange onto a plate, sprinkling with a touch of salt.
Spoon your chimichurri generously over your ribeye to serve.
Recipe created by Brandon Frohne on behalf of Kingsford® Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
Frequently Asked Questions
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