Description
Enjoy these flavorful grilled beef skewers with a smoky chimichurri sauce and cilantro lime rice. A perfect summer meal!
Ingredients
Units
Scale
- 2 lbs (907 g) Beef tenderloin, cut into 1 1/2 inch cubes
- 1/8 cups (30 ml) oil
- 1/8 cups (30 ml) lime juice, plus zest of one lime
- 2 cloves garlic, finely minced
- 1 tbsp Badia "complete" Seasoning (or substitute with 1 tsp onion powder, 1 tsp dried oregano or thyme, 1 teaspoon cumin)
- 3/4 tsp salt (add one more teaspoon if not using Badia seasoning)
- 1/2 tsp pepper
- cherry or grape tomatoes
- sweet onions
- 1 bunch cilantro
- 1/2 cups (118 ml) olive oil
- 1/8 cups (30 ml) lime juice
- 1 jalapeno (adjust amount for desired spiciness)
- 1/2 cups (118 ml) chopped onion
- 1 clove garlic
- 1 tsp coriander
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 2 cups (473 ml) water
- 1 cups (237 ml) rice, rinsed
- Pinch of salt
- 1/4 cups (59 ml) cilantro, chopped
- 3 scallions, chopped
- Juice of 1 lime
- Lime wedges
- Chopped cilantro
Instructions
- Preparing the Skewers: Soak 8 ten-inch skewers in warm water to prevent them from burning on the grill.
- Preparing the Beef: Cut the beef into cubes and place them in a ziplock bag or a medium bowl.
- Marinating the Beef: In a small bowl, mix oil, lime juice and zest, garlic, spices, salt, and pepper. Pour this marinade over the beef, ensuring all pieces are well coated. Seal the bag or cover the bowl and set it aside at room temperature to marinate.
- Preheating the Grill: Prepare and preheat your grill for cooking the skewers.
- 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.
- 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. Transfer the chimichurri sauce to a small bowl and set it aside.
- 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.
- Grilling the Skewers: Grill the skewers over medium-high heat, turning them occasionally, until the meat is nicely charred and cooked to your preferred level of doneness.
- 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.
- Serving: Serve the grilled beef skewers along with the smokey chimichurri sauce and the seasoned rice.
Notes
- For even cooking, ensure beef cubes are relatively uniform in size.
- If you don’t have a food processor, finely chop the chimichurri ingredients by hand.
- Leftover rice and chimichurri sauce can be stored separately in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Chilean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 100