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Grilled Rib Eye Brochettes with Charmoula
by Emily C.
Yield: 15
servings
Description:
Succulent kebabs best made with The Personal Butcher steak tips
Ingredients:
- One 4oz bunch flat leaf parsley, stemmed and coarsely chopped
- One 4oz bunch cilantro, coarsely chopped with steams
- 3 garlic cloves, minced
- 2 tablespoons Ground cumin
- 1 tablespoon ground corriander
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne
- Pinch of saffron threads
- 1/4 cup fresh lemon juice
- 1 cup extra virgin olive oil, plus more for grilling
- Kosher salt, To Taste
- Six 1 1/2 inch thick boneless rib eye steaks, excess fat trimmed, cut into 1 1/2 to 2 inch cubes
- 2 small red onions, cut into 1 1/2 inch pieces
- 2 large red bell peppers, cut into 1 1/2 inch pieces
Steps:
- 1 In a food processor, combine the parsley with the cilantro, garlic, cumin, coriander, sweet and smoked paprikas, cayenne and saffron and pulse until the herbs are finely chopped.
- 2 Add the lemon juice and the 1 cup of olive oil and pulse to incorporate. Add 1 tablespoon of salt. Scrape half of the charmoula into a small bowl and refrigerate.
- 3 Scrape the remaining charmoula into a very large bowl. Add the steak cubes and turn to coat with the charmoula. Let stand at room temperature for 2 hours or refrigerate for up to 4 hours.
- 4 Light a grill. Thread 3 chunks of rib eye onto a long skewer, adding a piece of onion and red bell pepper between each piece of meat.
- 5 Grill over high heat for about 15 minutes, turning the skewers occasionally, until the meat and vegetables are lightly charred in spots and the meat is cooked medium-rare to medium.
- 6 Serve the skewers with the reserved charmoula.
