Zesty Brazilian Picanha Steak Skewers with Chimichurri Rice

Ingredients

• 1.5 lbs picanha steak, cut into 1-inch cubes
• 2 lime, juiced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 2 cups brown rice
• 1 cup parsley, finely chopped
• 0.5 cup cilantro, finely chopped
• 2 tbsp red wine vinegar
• 0.25 cup red onion, finely chopped
• 0.5 tsp red pepper flakes

Instructions

1. 1

   In a large bowl, combine the cubed picanha steak, lime juice, 2 tbsp olive oil, garlic, cumin, smoked paprika, salt, and pepper. Toss to coat the steak evenly. Cover and marinate for 30 minutes to 1 hour.

2. 2

   Prepare the chimichurri rice: In a medium saucepan, cook the brown rice according to package instructions. In a small bowl, mix together the parsley, cilantro, red wine vinegar, remaining 1 tbsp olive oil, red onion, and red pepper flakes. Fluff the cooked rice with a fork and stir in the chimichurri mixture.