GRILLED CHILEAN BEEF Kabobs W/ SMOKY CHIMICHURRI

Step 1

Soak 8 10 inch skewers in warm water.

Step 2

Cut the beef into cubes and place in a zip lock bag or in a medium bowl.

Step 3

Mix oil, lime juice and zest, garlic, spices, salt and pepper in a small bowl. Pour over the beef and seal the bag, shaking and mixing so all the beef is coated. Set aside on counter.

Step 4

Pre heat the grill.

Step 5

In a medium pot, add water and rice, bring to a boil. Cover, simmer on low heat for 20 minutes.

Step 6

In the mean time, make the Smokey chimichurri. Place all chimichurri ingredients in a food processor, and pulse repeatedly ( 10 to 15 times) until cilantro and onion are all minced well. It need not be smooth, but more like the consistency of pesto. Place in a small bowl. Set aside.

Step 7

Make the skewers alternating beef, cherry tomato, onion slice, then repeat until skewer is full. You should have about 3- 4 pieces of beef on each skewer.

Step 8

Grill the skewers over medium high heat, rotating until meat is nicely charred and cooked to desired done-ness.

Step 9

Place rice in a bowl, squeeze with lime, and scatter the cilantro and scallions overtop.

Step 10

Serve the beef skewers with the Smokey Chimichurri and the rice.