June 18, 2024 2 min read
This blog post from Traeger presents a mouth-watering recipe for grilled rib-eye shish kabobs with a flavorful chimichurri sauce. The kabobs are prepared by threading rib-eye steak cubes, cherry tomatoes, and red onions onto skewers, which are then grilled over cherry wood pellets for a smoky, rich flavor. The chimichurri sauce, made from parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes, adds a zesty and herbaceous touch to the dish.
Grilling has always been a beloved method of cooking, bringing out the natural flavors of meats and vegetables while adding a distinct smoky essence. Among the plethora of grilled delicacies, rib-eye shish kabobs hold a special place for their tenderness and juiciness. Paired with a vibrant chimichurri sauce, these kabobs transcend ordinary BBQ fare, offering a gourmet experience that tantalizes the taste buds.
Rib-eye steak, known for its marbling and flavor, is an excellent choice for shish kabobs. Cutting the steak into uniform 1-inch cubes ensures even cooking. Cherry tomatoes and red onions not only add color and nutrition but also complement the rich taste of the rib-eye. When grilled, the tomatoes blister and sweeten, while the onions caramelize, adding depth to every bite.
For this recipe, using cherry wood pellets is key. Cherry wood imparts a subtly sweet, fruity smoke that pairs beautifully with beef. Preheating the grill to 500°F ensures a perfect sear, locking in the juices of the rib-eye while giving the vegetables a slight char. Skewering the ingredients alternately ensures even exposure to the heat and smoke, creating a harmonious blend of flavors.
Chimichurri, a traditional Argentine sauce, elevates these kabobs with its fresh and tangy profile. Made from a combination of finely chopped flat-leaf parsley, fresh oregano, and garlic, it is bound together with olive oil and red wine vinegar. The addition of red pepper flakes introduces a gentle heat, making the sauce lively and invigorating. This herb-packed sauce not only enhances the grilled flavors but also provides a refreshing contrast to the richness of the rib-eye.
Once the skewers are ready, grilling them for 8 minutes on each side at high heat achieves a perfect medium-rare doneness, ensuring the meat remains juicy. After grilling, a generous drizzle of chimichurri over the hot kabobs infuses them with its vibrant flavors. Serving additional chimichurri on the side allows guests to customize their flavor experience.
Grilled rib-eye shish kabobs with chimichurri are a testament to the artistry of grilling. The combination of succulent steak, sweet tomatoes, caramelized onions, and a zesty herb sauce creates a dish that is both visually appealing and incredibly flavorful. This recipe not only showcases the versatility of rib-eye steak but also highlights the transformative power of a well-made chimichurri. Whether for a summer barbecue or a special dinner, these kabobs are sure to impress and delight.
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