John Myers
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Ribeye Steak Skewer with Chilli Salsa
The perfect ribeye steak skewer with chilli salsa recipe with a picture and simple step-by-step instructions.
Skewer !!
- 1 kilogram Ribeye steak
- 2 piece Onion red
- 1 piece Peppers yellow
- 1 piece Red peppers
- 1 piece Orange peppers
- 1 piece Green peppers
- 3 tablespoon Virginia spice
- 1 teaspoon Chili oil
Salsa !!
- 1 piece Habanero Choco
- 40 g Raisins
- 4 piece Leek garlic
- 3 piece Shallots
- 2 piece Turkish peppers
- 2 piece Tomato
- 3 tablespoon Maple syrup
- 40 g Tomato paste
- 1 teaspoon Salt
- 1 teaspoon Colorful pepper from the mill
- 3 tablespoon Extra virgin olive oil
The skewers:
- Cut the meat into thin slices and then quarter the slices again. Put the meat with the Virginia spice mixture and the chilli oil in a plastic bag and work well. Let it marinate for about 2 hours.
- Clean the peppers and cut into pieces approx. 3 x 3 cm. Peel and quarter the onion and peel it apart (an expression from my grandma, with or without a H I don’t know)
- Now alternately place meat, bell pepper and onion on the skewers (wood / metal). That’s it.
- Now fry or grill the skewers on the grill or in the pan. You determine the cooking point yourself.
The salsa:
- Here cut all the fresh ingredients into small cubes and chop the raisins. Heat the oil in a pan and sweat the onions, paprika, chilli, garlic and raisins in it over a low heat.
- Let cool in a bowl. Now add the tomatoes and the rest of the ingredients. Tomatoes only now because they release water and thus make the salsa more liquid. Should burn a bit while eating.
- If you make a larger amount and let everything cook, you can fill the salsa in glasses and make it durable for a long time. In this case, however, it has to be poured into glasses at the boil, screwed on and turned upside down for the first hour.
- The salsa can of course also be used with other foods.
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