Description
Marinated ribeye and swordfish, set in between freshly charred onion and red peppers. You will need a charcoal grill and some wooden skewers. I usually do this a day ahead of grilling, or at least 4 hours in advance so the marinades can work their way into the protein.
Ingredients
Scale
Ribeye Marinade
- One, 1 1/2 pound, butcher-shop grade Prime boneless Ribeye
- Salt and Pepper ( I heavily salt and pepper the ribeye)
- Large plastic bag
- 1/2 cup olive oil
- 2–3 Tbsp. Black bean sauce (Can be found in your grocery store’s international section.)
- 3–4 Tbsp. Red wine vinegar
- 3 cloves freshly grated garlic
- 1/4 inch piece freshly grated ginger
Swordfish Marinade
- One, 1-lb cut of fresh Swordfish
- Salt and Pepper (I do not salt the swordfish as heavily)
- Large plastic bag
- 1/2 cup olive oil
- 2 Tbsp. Dijon mustard
- Juice from 1 lemon
- 4 sprigs fresh rosemary
Peppers and Onions
Cut into large chunks and interspersed on skewer with ribeye and swordfish
Instructions
Ribeye
- Salt and Pepper Ribeye (liberally)
- Rub Black Bean Sauce over entire surface
- Combine olive oil, vinegar, garlic and ginger in plastic bag.
- Add ribeye to bag, ensuring well coated in marinade. Let sit in fridge for at least 4 hours and up to 24 hours.
Swordfish
- Salt and pepper to taste
- Rub Dijon over entire surface of fish
- Combine lemon juice, olive oil and rosemary in plastic bag.
- Add in Swordfish, and make sure surface is entirely covered with marinade. Let sit in fridge at least 4 hours and up to 24 hours.
Assembly
- Prepare the grill.
- Salt and pepper veggies. Drizzle with a touch of olive oil.
- Place meat on skewers, alternating between meat and veggies. Ensure not to combine meat and fish on a single skewer, as they have different cooking times.
- Sear the skewers on the grill. The swordfish only takes a couple minutes per side. The ribeye takes about 5 minutes per side.
- Enjoy!