Brazilian Picanha Steak Skewers with Chimichurri Rice

Ingredients

• 1 1/2 lbs picanha steak, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tbsp lime juice
• 3 cloves garlic, minced
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups long grain rice
• 3 cups chicken broth
• 1/2 cup parsley, finely chopped
• 1/2 cup cilantro, finely chopped
• 2 tbsp red wine vinegar
• 1/4 tsp red pepper flakes

Instructions

1. 1

   In a large bowl, combine the picanha steak, 2 tbsp olive oil, lime juice, garlic, oregano, salt, and pepper. Toss to coat the steak evenly. Cover and marinate for 30 minutes.

2. 2

   While the steak is marinating, cook the rice: In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover and reduce heat to low. Simmer for 15-20 minutes, until rice is tender.