CHIMICHURRI BEEF AND RICE
An incredibly flavorful and perfectly filling one pan recipe you'll want on the dinner menu again and again! It's so easy to make and you can have it ready in 30 minutes! It includes quick cook instant rice, hearty ground beef, bright bell pepper and plenty of chopped fresh herbs.
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Heat a 12-inch non-stick skillet over medium-high heat. Add onion and saute 2 minutes.
- Crumble in beef and add bell pepper. Cook and let brown, tossing and breaking up occasionally, until cooked through, about 7 - 9 minutes, while adding in garlic during the last 2 minutes.
- Drain excess fat if needed. Stir in chicken broth, paprika, oregano, cumin and red pepper flakes and bring mixture to a simmer.
- Mix in rice, bring to a boil and let boil 1 minute. Remove from heat, cover skillet and let rest 8 minutes.
- Toss in parsley, cilantro and lime. Serve with lime wedges for spritzing.
Nutrition Facts : Calories 410 kcal, Carbohydrate 36 g, Protein 27 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 125 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHIMICHURRI BEEF AND RICE SKILLET
All the bright, hot flavors of Argentinian chimichurri sauce come together in one skillet for this fresh and easy dinner.
Provided by Tablespoon Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In 12-inch skillet, cook beef, onions and bell pepper over medium-high heat 9 to 11 minutes, stirring frequently, until beef is brown; drain.
- Stir in garlic, salt, paprika, pepper flakes, cumin and oregano.
- Stir in broth; heat to simmering. Stir in rice; heat to boiling. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.
- Stir in parsley and cilantro. Serve with lime wedges.
Nutrition Facts : Calories 340, Carbohydrate 47 g, Cholesterol 45 mg, Fiber 2 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 3 g, TransFat 0 g
CHIMICHURRI BEEF AND RICE RECIPE
Packed full of flavor, this chimichurri beef and rice is seasoned with the Mexican equivalent of pesto and cooked with peppers and onions.
Provided by Gertrude Jenkins
Categories Pan-Fry & Skillet
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Heat a 12-inch non-stick skillet over medium-high heat. Add onion and saute 2 minutes.
- Crumble in beef and add bell pepper. Cook and let brown for 7 to 9 minutes, tossing and breaking up occasionally, until cooked through. Add in garlic during the last 2 minutes.
- Drain excess fat if needed. Stir in chicken broth, paprika, oregano, cumin and red pepper flakes and bring mixture to a simmer.
- Mix in rice, bring to a boil and let boil 1 minute. Remove from heat, cover skillet and let rest for 8 minutes.
- Toss in parsley, cilantro and lime. Serve with lime wedges for spritzing.
Nutrition Facts : Carbohydrate 68.53g, Cholesterol 80.51mg, Fat 27.58g, Fiber 2.35g, Protein 28.23g, SaturatedFat 9.46g, ServingSize 4.00, Sodium 943.27mg, Sugar 0.00, UnsaturatedFat 13.04g
CHIMICHURRI FLANK STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 37
Steps:
- For the chimichurri: In a food processor, combine the parsley, cilantro, oregano, garlic, shallot, cumin, pepper flakes, salt, red wine vinegar and honey. With the food processor running, slowly add the olive oil; the final product should be smooth but still have a bit of texture to it.
- For the rice and black beans: Heat the grapeseed oil in a pot over high heat. Add the rice and coriander and cook, stirring, to toast the rice, about 2 minutes. Add the vegetable stock and bring to a simmer. Reduce the heat to low and cook, covered, until the liquid is absorbed, 10 to 12 minutes.
- Once the rice is cooked, remove it from the heat and fluff with a fork. Mix in the black beans, cilantro, lime juice, salt and pepper.
- For the smoked tomato salsa: Prepare a smoker with soaked wood chips (cherry or apple wood preferred) and heat to 350 degrees F.
- Place the tomato halves, onion quarters, garlic and jalapeno in a pan. Transfer to the smoker and cook until the onions are tender, 20 to 30 minutes.
- Dice half of the onions and half of the tomatoes. In a food processor, puree the remaining onions and tomatoes along with the jalapeno, garlic and the lime juice.
- In a bowl, mix the pureed sauce with the diced onions and tomatoes and the chopped cilantro. Season to taste with salt and pepper.
- For the lemon aioli: In a food processor (or using an immersion blender) combine the lemon juice, mustard, egg, egg yolk and garlic; puree until smooth. With the motor running, slowly add the olive oil to emulsify the aioli. Season to taste with salt and pepper.
- For the flank steak: Cut the flank steak into six equal portions, slicing against the grain and on an extreme bias. With the back of a knife, tenderize the steaks by pounding them out on both sides. Season on both sides with salt and pepper.
- Heat a cast-iron skillet over high heat until smoking. Add just enough grapeseed oil to coat the pan. Working in batches, sear the steaks on both sides, about 2 minutes. Remove the steaks to a plate to rest before plating.
- To plate: Divide the rice and beans between six plates, mounding it in the center of each plate. Spoon about 2 ounces of the salsa over the top and then lay a steak over the rice. Drizzle some chimichurri over the steak.
- In a bowl, dress the watercress with lemon aioli. Top the steaks with the dressed watercress. Serve.
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