Zesty Brazilian Picanha Skewers with Chimichurri Rice

Ingredients

• 1 1/2 lbs picanha steak, or top sirloin, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp lime juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups brown rice
• 1/2 cup cilantro, finely chopped
• 1/2 cup parsley, finely chopped
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt

Instructions

1. 1

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

2. 2

   Meanwhile, cook the brown rice according to package instructions.