1. Preparing the Skewers:

• Soak 8 ten-inch skewers in warm water to prevent them from burning on the grill.

2. Preparing the Beef:

• Cut the beef into cubes and place them in a ziplock bag or a medium bowl.

3. Marinating the Beef:

• In a small bowl, mix oil, lime juice and zest, garlic, spices, salt, and pepper.
• Pour this marinade over the beef in the bag or bowl, ensuring all pieces are well coated.
• Seal the bag or cover the bowl and set it aside at room temperature to marinate.

4. Preheating the Grill:

• Prepare and preheat your grill for cooking the skewers.

5. Cooking the Rice:

• In a medium pot, combine water and rice. Bring it to a boil.
• Cover the pot, reduce heat to low, and let the rice simmer for about 20 minutes.

6. Making the Smokey Chimichurri:

• While the rice is cooking, prepare the chimichurri sauce.
• In a food processor, combine all chimichurri ingredients.
• Pulse the mixture 10 to 15 times until the cilantro and onion are well minced. The consistency should be similar to pesto.
• Transfer the chimichurri sauce to a small bowl and set it aside.

7. Assembling the Skewers:

• Assemble the skewers by alternating pieces of beef, cherry tomatoes, and onion slices until each skewer is full. Aim for about 3-4 pieces of beef per skewer.

8. Grilling the Skewers:

• Grill the skewers over medium-high heat, turning them occasionally. Grill until the meat is nicely charred and cooked to your preferred level of doneness.

9. Finishing the Rice:

• Once the rice is cooked, transfer it to a serving bowl.
• Squeeze some lime over the rice and garnish with cilantro and scallions.

10. Serving:

• Serve the grilled beef skewers along with the smokey chimichurri sauce and the seasoned rice.