Ingredients:
2 teaspoons kosher salt
1 teaspoon light brown sugar
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon prepared chili powder
4 (12 ounce) rib eye steaks, 1 inch thick and boneless
extra virgin olive oil
1/2 cup basil, tightly packed fresh leaves and tender stems
1/2 cup parsley, tightly packed fresh Italian leaves and tender stems
2 anchovy fillets
1 medium garlic cloves
6 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon finely chopped jalapeno peppers, with seeds
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
Directions:
To make the rub: In a large bowl, mix the spice ingredients first 5 ingredients salt thru chili powder.
Cut the rib-eye steaks into 1-inch 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 spices. Add just enough oil to lightly coat the chunks of meat.
Mix well.
Thread the chucks on skewers, leaving a little room between each chunk.
Set aside at room temperature for 20 to 30 minutes while you make the sauce.
In a food processor, finely chop the basil, parsley, anchovy fillets, and garlic.
Add the remaining sauce ingredients and let the machine run until you a have a fine puree, 1 to 2 minutes, scraping down the sides of the bowl occasionally.
Grill the skewers over Direct High heat until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once or twice.
Serve warm with a little sauce spooned over the top.
Servings: 4-6
Time preparation: 25 min.
Time total: 31 min.