This quick and easy recipe from Chef Rob Rainford will spice up your grill for holidays or any day!
Rub
2 tsp (10 mL) kosher salt
1 tsp (5 mL) packed light brown sugar
1⁄2 tsp (2 mL) freshly ground black pepper
1⁄2 tsp (2 mL) garlic powder
1⁄2 tsp (2 mL) chili powder
Kabobs
4 boneless rib-eye steaks,
each about 12 oz (375 g) and
1 to 1 1⁄2 inches (2.5 to 4 cm) thick
Extra virgin olive oil
12 metal skewers, or wooden skewers soaked
in water for at least 30 minutes
Canola oil for greasing
Salsa Verde
1⁄2 cup (125 mL) tightly packed
fresh basil leaves and tender stems
1⁄2 cup (125 mL) tightly packed fesh
Italian parsley leaves and tender stems
2 anchovy fillets
1 clove garlic, coarsely chopped
6 Tbsp (90 mL) extra virgin olive oil
1 Tbsp (15 mL) red wine vinegar
1 tsp (5 mL) seeded and finely chopped
jalapeño chili
1⁄4 tsp (1 mL) kosher salt
1⁄8 tsp (0.5mL) freshly ground black pepper
The Rainford Method
1. Mix all the ingredients for the rub in a large bowl.
2. Cut the rib-eye steaks into 1- to 1 n-inch (2.5 to 4 cm) chunks, removing and discarding any large pieces of fat. Add the chunks of steak to the bowl and toss to coat them evenly with the rub. Add just enough oil to lightly coat the meat and mix well.
3. Thread the chunks onto the skewers, leaving a little room between each chunk. Set aside at room temperature for 20 to 30 minutes before grilling.
4. Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a medium-high temperature of around 350°F (180°C) to grill the kabobs. For gas grills, preheat the grill to medium-high then turn off one burner to achieve indirect heat.
5. In a food processor, finely chop the basil, parsley, anchovy fillets and garlic. Add the remaining sauce ingredients and let the machine run until the sauce is well combined, 1 to 2 minutes, scraping down the sides of the bowl occasionally.
6. Brush the cooking grate clean and brush with canola oil. Grill the skewers over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice and swapping the positions of the skewers for even cooking. Serve warm with the sauce.
Makes 8 servings as part of a menu; 4 to 6 if served alone
Rob Rainford’s Born to Grill: Over 100 Recipes from My Backyard to Yours by Rob Rainford 
Published: May 08, 2012 by Appetite by Random House
ISBN: 9780449015636
Price: $29.95
Chapters-Indigo
Amazon
