Zesty Brazilian Picanha Skewers with Chimichurri Quinoa

Ingredients

• 1 1/2 lbs beef picanha steak, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp lime juice
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup quinoa
• 1/2 cup parsley, chopped
• 1/2 cup cilantro, chopped
• 2 tbsp red wine vinegar
• 1/4 cup red onion, finely chopped
• 1/4 tsp red pepper flakes
• 1/4 tsp salt

Instructions

1. 1

   In a large bowl, combine the beef picanha cubes, olive oil, lime juice, garlic, cumin, oregano, salt, and black pepper. Cover and marinate for 30 minutes to 1 hour in the refrigerator.

2. 2

   Meanwhile, cook the quinoa according to package instructions. Fluff with a fork and set aside.