Grilled Chilean Beef and Chimichurri
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Recipe Type: Main
Prep Time: 
Cook Time: 
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Serves: 4 servings
 
Head outside and enjoy the warm weather with a grilled chilean beef meal and a drizzle of chimichurri with a side of cilantro rice.
Ingredients
  • 2 lbs Beef- tenderloin, ribeye, sirloin, cut into 1 ½ inch cubes
  • ⅛ Cup oil
  • ⅛ Cup lime juice, plus zest of one lime
  • 2 cloves garlic- finely minced
  • 1 Tablespoon Badia "complete" Seasoning ( or sub 1 tsp onion powder,1 tsp dried oregano or thyme, 1 teaspoon cumin)
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • Note: If not using the Badia seasoning, add one more teaspoon salt
  • Skewer additions: cherry or grape tomatoes, sweet onions
Smokey Chimichurri Sauce
  • 1 bunch cilantro
  • ½ Cup olive oil
  • ⅛ cup lime juice
  • 1 jalapeno ( or use less for less spicy)
  • ½ cup chopped onion
  • 1 garlic clove
  • 1 teaspoon coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
Cilantro Rice
  • 2 cups water
  • 1 cup rice, rinsed
  • pinch salt
  • ¼ cup cilantro- chopped
  • 3 scallions - chopped
  • 1 lime
  • Garnish- lime wedges, chopped cilantro
Instructions
  1. Soak 8 10 inch skewers in warm water.
  2. Cut the beef into cubes and place in a zip lock bag or in a medium bowl.
  3. Mix oil, lime juice and zest, garlic, spices, salt and pepper in a small bowl. Pour over the beef and seal the bag, shaking and mixing so all the beef is coated. Set aside on counter.
  4. Pre heat the grill.
  5. In a medium pot, add water and rice, bring to a boil. Cover, simmer on low heat for 20 minutes.
  6. In the mean time, make the Smokey chimichurri.
  7. Place all chimichurri ingredients in a food processor, and pulse repeatedly ( 10 to 15 times) until cilantro and onion are all minced well. It need not be smooth, but more like the consistency of pesto. Place in a small bowl. Set aside.
  8. Make the skewers alternating beef, cherry tomato, onion slice, then repeat until skewer is full. You should have about 3- 4 pieces of beef on each skewer.
  9. Grill the skewers over medium high heat, rotating until meat is nicely charred and cooked to desired done-ness.
  10. Place rice in a bowl, squeeze with lime, and scatter the cilantro and scallions overtop.
  11. Serve the skewers with the Smokey Chimichurri and the rice.
Recipe by Honest Cooking at http://honestcooking.com/grilled-chilean-beef-and-chimichurri/