Grilled Rib Eye Brochettes with Charmoula
- 1 4-ounce bunch flat-leaf parsley, stemmed and coarsely chopped
- 2 small red onions, cut into 1 1/2-inch pieces
- 6 1 1/2-inch-thick boneless rib eye steaks (7 1/2 pounds)—excess fat trimmed, steaks cut into 1 1/2- to 2-inch cubes
- Kosher salt
- 1 cup extra-virgin olive oil, plus more for grilling
- 0.25 cup fresh lemon juice
- Pinch of saffron threads
- 1 tsp cayenne
- 1 tsp smoked paprika
- 2 Tbsp sweet paprika
- 1 Tbsp ground coriander
- 2 Tbsp ground cumin
- 3 garlic cloves, minced
- 1 4-ounce bunch cilantro, coarsely chopped with stems
- 2 large red bell peppers, cut into 1 1/2-inch pieces
- 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. 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.
- 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.
- 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. 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. Serve the skewers with the reserved charmoula.
MAKE AHEAD The charmoula and grilled rib eye can be refrigerated separately for up to 2 days.
Recipe Credit: Tim McKee
Photo Credit: John Kemick