Ribeye Kebab with Chimichurri Butter Sauce
That perfect meal for dinner!
Recipe by Clement Pedro
Ingredients:
- 4 thick cut kebabs, each steak cut into thirds
- Salt and freshly ground black pepper
For the chimichurri butter
- 250g butter
- 20g Italian parsley, finely chopped
- 2T fresh oregano, finely chopped (or 1 tbsp dried)
- 3 cloves garlic, finely grated or minced
- 2t smoked cilli flakes, finely chopped
- 3T red wine vinegar
- ½t smoked paprika
- 1t ground cumin
- Salt and lots of freshly ground black pepper to taste
- 1 lemon, zested and juiced
- Extra salt to finish
How To Make Ribeye Kebab with Chimichurri Butter Sauce
- Season the cut steaks and allow them to marinade overnight, but if you don’t have time, season as far in advanced as possible.
- Skewer the steak using a large metal kebab skewer.
- If taking the meat directly out of the fridge let it come to room temperature before skewering.
- Over medium heat coals, add the kebab to a braai or over a griddle pan and cook for about 3-4 minutes before turning over.
- Total cooking time should be around 15 – 20 minutes depending on the thickness and how done you’d like your steak.
- Melt the butter over a low heat.
- Make the chimichurri by combining the parsley, oregano, garlic, chilli, red wine vinegar, smoked paprika, and cumin, adding it to the pot of melted butter.
- Season with salt and a very generous amount of freshly ground black pepper.
- Allow all the ingredients to simmer gently for 5 minutes before removing from the heat and adding the lemon zest and juice.
- Secure your giant skewer into a board and pour the chimichurri sauce over before carving and serving with your favourite sides.