Brazilian Picanha Skewers with Chimichurri Rice

Ingredients

• 1 1/2 lbs beef picanha, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp lime juice
• 3 garlic cloves, minced
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 tbsp lime zest
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   In a large bowl, combine the beef picanha cubes, 1 tbsp olive oil, 1 tbsp lime juice, and 2 minced garlic cloves. Toss to coat the beef, cover, and marinate for 30 minutes.

2. 2

   In a small bowl, mix together the remaining 1 tbsp olive oil, 1 tbsp lime juice, 1 minced garlic clove, parsley, cilantro, red wine vinegar, and red pepper flakes to make the chimichurri sauce. Season with salt and pepper.