Smoky Ribeye with Squash Kebabs

Instructions

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.

3.  

   Ingredients

   • 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.

6.  

   Ingredients

   • 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!