Zesty Brazilian Beef Picanha Skewers with Tangy Chimichurri

Ingredients

• 1.5 lbs beef picanha, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tbsp lime juice
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/2 cup parsley, chopped
• 1/2 cup cilantro, chopped
• 2 tbsp red wine vinegar
• 1/4 tsp red pepper flakes
• 1/4 tsp black pepper
• 2 cups brown rice, cooked
• 1 15oz can black beans, drained and rinsed
• 4 lime wedges, for serving

Instructions

1. 1

   In a large resealable bag, combine the beef, 2 tbsp olive oil, lime juice, garlic, cumin, oregano, chili powder, and 1/4 tsp salt. Marinate for 30 minutes to 1 hour.

2. 2

   Meanwhile, make the chimichurri sauce. In a food processor, combine the parsley, cilantro, vinegar, 1 tbsp olive oil, red pepper flakes, 1/4 tsp salt, and black pepper. Pulse until well blended but still slightly chunky. Refrigerate until ready to serve.