Grilled chilean beef skewers w/ smokey chimichurri

• Meat

  • 2 lbs Beef tenderloin

• Produce

  • 1 bunch Cilantro
  • 13 tsp Coriander
  • 2 cloves Garlic
  • 1 Garlic clove
  • 1 Garnish- lime, wedges
  • 1 Jalapeno
  • 1 Lime
  • 1/2 cup Onion
  • 3 Scallions

• Condiments

  • 1 Chimichurri sauce, Smokey
  • 1/4 cup Lime juice

• Pasta & Grains

  • 1 Cilantro rice
  • 1 cup Rice

• Baking & Spices

  • 1 tbsp Badia complete seasoning
  • 1/2 tsp Paprika, smoked
  • 1/2 tsp Pepper
  • 1 1/4 tsp Salt
  • 1 pinch Salt

• Oils & Vinegars

  • 1/8 cup Oil
  • 1/2 cup Olive oil

• Liquids

  • 2 cups Water

Found on feastingathome.com

Description

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

Directions

• Soak 8 10 inch skewers in warm water.
• Cut the beef into cubes and place in a zip lock bag or in a medium bowl.
• 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.
• Pre heat the grill.
• In a medium pot, add water and rice, bring to a boil. Cover, simmer on low heat for 20 minutes.
• In the mean time, make the Smokey chimichurri.
• 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.
• 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.
• Grill the skewers over medium high heat, rotating until meat is nicely charred and cooked to desired done-ness.
• Place rice in a bowl, squeeze with lime, and scatter the cilantro and scallions overtop.
• Serve the skewers with the Smokey Chimichurri and the rice.