Four ribeye skewers and grilled asparagus on a black plate, sitting on a wooden table. Standup propane grill, white deck railing grass and trees in the background.

Grilled Cap of Ribeye Skewers

Name: Grilled Cap of Ribeye Skewers
Prep time: 2 h 30 min
Cook time: 10 min
Yield: 2 Servings
Cuisine: Operation BBQ Relief
Ingredients: 1-2 lb Ribeye Cap Steak(s); 1 Tbsp Operation BBQ Relief® Texas Salt Pepper Garlic; 4 Skewers (Metal or Wooden); Marinade:; 1 cup Italian Dressing, your favorite; 1/2 cup A.1.® Original Sauce; 1/2 cup Worcestershire Sauce; 1 tsp Lemon Juice; Also Need:; Large Bowl; Heat Resistant Gloves; Tongs

Brought to you by Operation BBQ Relief

Makes: 4 servings
Prep Time: 2 - 4 hours
Cook Time: 4 - 10 minutes

Ingredients:

1 - 2 lb	Ribeye Cap Steak(s)
1 tbsp	Operation BBQ Relief^® Texas Salt Pepper Garlic
4	Skewers (Metal or Wooden)

Marinade:

1 cup	Italian Dressing, your favorite
1/2 cup	A.1.^® Original Sauce
1/2 cup	Worcestershire Sauce
1 tsp	Lemon Juice

Additional Items:

Large Bowl

Heat Resistant Gloves

Tongs

Directions:

In a large bowl, combine marinade ingredients. Mix well.
Cut the ribeye caps steaks into strips.
Using your hand or a meat tenderizer, flatten the ribeye cap steak slices out.
Add the ribeye cap steak slices to the marinade. Mix well to coat all the slices.
Cover the mixing bowl and let marinate in the refrigerator for a minimum of 2 hours.
When ready to grill:
1. If using wooden skewers, soak in water for a minimum of 15 minutes.
2. Preheat grill to high heat (450 - 500°F).
Remove the marinate from the refrigerator and place the ribeye cap steak slices onto the skewers.
Place the skewers on the grill.
After 1 - 2 minutes, flip the skewers over.
When ribeye cap steak is cooked to desired doneness, remove from the grill.
Serve and enjoy.