Smoky Ribeye with Summer Squash Kebabs

Serves: 2 people"
Cook Time: 0 - 30 min
Method: Grilled
Food: Beef


  • Main


  1. 01

    Preheat grill to 450°F.

  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 (peeled)
    • 1 tablespoon Garlic (peeled)
    • 2 tablespoons Red Wine Vinegar
    • 1 Lime (juice)
    • 1 teaspoon Red Pepper Flakes
    • Kosher Salt (as needed)
    • 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 (as needed)
    • 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 th 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!

Master it.

There's an app for that.


Craft a Masterpiece