Brandon Frohne

Smoky Ribeye with Squash Kebabs

Raciones: 2 people
Tiempo de cocción: 0 - 30 min
A la parrilla
Smoky Ribeye with Squash Kebabs


  • Main


  1. 01

    Preheat grill to 450 degrees.

  2. 02

    Place cilantro, parsley, red onion, garlic, red wine vinegar, lime juice, red pepper flake, and a pinch of salt & pepper into a food processor. Coarse chop for 15 seconds while drizzling in oil. Transfer into a small bowl.



    • 1 cup Cilantro
    • 1 cup Parsley
    • 1/2 cup Red Onion, Diced
    • 1 tablespoon Garlic, Peeled
    • 2 tablespoons Red Wine Vinegar
    • 1 Lime (juiced)
    • 1 teaspoon Red Pepper Flakes
    • Kosher Salt & Black Pepper As Needed
  4. 03

    Place ribeye onto a small pan, season with salt & pepper, and drizzle oil on each side of it. Place ribeye onto grill, and cook for 5-7 minutes on each side until an internal temperature of 145°F is achieved (medium). Once cooked to liking, remove ribeye from grill, and place onto cutting board to rest.

  5. 04

    Place summer squash and zucchini onto a cutting board, and cut ½ inch thick coins. Place into a medium mixing bowl. Drizzle in oil, salt, pepper, and toss vegetables until evenly coated.



    • 1 Summer Squash, Cut Into Coins
    • 1 Zucchini, Cut Into Coins
    • Kosher Salt & Black Pepper As Needed
    • Vegetable Oil As Needed
  7. 05

    Place squash & zucchini onto skewers. Place skewers onto grill, and cook 4-5 minutes on each side. Once done, remove from the grill.

  8. 06

    To plate the dish, place squash skewers onto a plate. Slice ribeye, and shingle meat onto same plate. Sprinkle a touch of salt over the ribeye. Spoon chimichurri generously over ribeye. Serve and enjoy!


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