Place the kale leaves and salad dressing in a large bowl and massage them together with your hands until combined.
Build the skewers by wrapping a tomato in a kale leaf and placing it on the skewer. Follow up with a piece of the sausage.
Wrap a piece of the onion in the kale and a piece of green pepper in the kale and skewer each of them, alternating with pieces of the sausage.
Grill the skewers on medium heat for about 4-5 minutes per side, until the kale is charred and the sausages are browned.
Arizona Cardinals Bacon Wrapped Steak on a STEEECK!
Prep Time: 20 minutes / 10 minutes / Servings: 4
4 large avocados, cut in half and seeded
16-20 slices of thick cut bacon
2 tbsp. Loot N Booty BBQ rub (I used the What's Your Beef flavor)
3 lbs. Open Nature Australian Grass-Fed Top Loin NY Strip Steak, cut into 2" cubes
1 cup flat leaf parsley
1 cup cilantro
2 large cloves of garlic
1 tbsp. red wine vinegar
1/2 tsp. red chili flakes
1/2 cup olive oil
1/4 tsp. each salt and pepper
Heat an outdoor grill to high heat. I used my Grilla Grill and set it to 450 degrees.
Make the chimichurri: Combine the parsley, cilantro, garlic, vinegar, chili flakes, salt and pepper in a food processor or blender. Pulse until finely chopped and combined. Drizzle in the olive oil and pulse until combined. Transfer to a serving bowl until ready to use.
Combine the BBQ rub and the beef in a large bowl and mix with your hands until combined.
Wrap each piece of beef in 1/3 slice of bacon, just covering the outside of the meat.
Place each piece of bacon wrapped beef on a skewer (about 4 pieces per skewer).
Grill on high heat for about 4 minutes per side, until the bacon is browned and fairly crispy.
Add the avocado to the grill with the meat. Grill for about 4 minutes, face down. Remove from heat and hollow out the middle to make a bit more room for meat!
To serve: Place the avocados on a serving dish. Remove the meat from the skewers and stuff inside the avocados. Drizzle with chimichurri and serve immediately.