Chimichurri Beef And Rice Food

CHIMICHURRI BEEF AND RICE SKILLET

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.

CHIMICHURRI BEEF AND RICE

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.

CHIMICHURRI BEEF AND RICE RECIPE

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.

BEEF SKEWERS WITH CHIMICHURRI RICE SALAD

Steps:

• First, make the chimichurri base. Put the shallot in a mini food processor with the garlic, herbs and oil. Pulse until finely chopped but still with some texture - like a chunky pesto. Put 1 1/2 tbsp in a small bowl and set aside. Mix the red wine vinegar, chilli and 1 tbsp water into the remaining mixture and season. Chill until assembling.
• Stir the cumin seeds and lime juice into the reserved 1 1/2 tbsp chimichurri base, then spoon all over the steak strips in a non-metallic dish. Give everything a good mix to coat, then marinate in the fridge for at least 30 mins, or up to 2 hrs.
• Rinse the rice and put in a saucepan with triple the volume of water. Bring to the boil, then lower the heat, cover and simmer gently until cooked. Drain any remaining liquid, then spread on a tray to cool quickly.
• When the rice is almost cool, stir in half the chimichurri sauce with the black beans, shallots, avocado and cucumber.
• Thread the beef onto 6 large or 12 small skewers and heat the grill or a griddle pan to high. Grill for 3-4 mins each side, or griddle for 1-2 mins each side, depending on how well cooked you like your steak. Serve the rice on a platter with the skewers, lime wedges, yogurt mixed with lime zest and black pepper, and the remaining chimichurri.

GRILLED BEEF WITH CHIMICHURRI SAUCE

Steps:

• In a glass bowl, combine the oil, vinegar, lime juice, oregano, parsley, garlic and crushed red pepper. Season with salt, pepper and cayenne.
• Place beef in a zip-lock plastic bag and add 3/4 cup (200ml) chimichurri sauce. Remove excess air from bag, seal it, and turn bag several times to coat beef with the sauce. Marinate in refrigerator for 2 hours. Cover the remaining sauce and refrigerate.
• About 30 minutes before grilling, remove the beef and reserved sauce from the refrigerator. Soak wood chips in cold water. Heat a covered charcoal or gas grill to medium hot. Just before cooking toss the wood chips into the hot coals, or add the wood chips to the gas grill according to manufacturer's instructions.
• Grill the beef, turning occasionally and basting with the marinade from the bag until the outside is well browned and inside is cooked to desired degree, about 10 to 20 minutes. (A thermometer should register 125F°/52°C for medium-rare, or 135F°/57°C for medium.) Discard remaining marinade from the bag.
• Transfer beef to a cutting board and let rest 10 minutes. Slice and transfer to a warmed serving platter. Drizzle the slices with some of the reserved chimichurri sauce and serve while still hot.
• NOTE: If using a strip loin, leave a 1/2-inch (1.25cm) layer of fat around the roast. For individual steaks, cut the meat into 6-ounce (170g) portions, about 1 1/2 inches (3.75cm) thick. Sear in a hot pan for 2 minutes on each side, and then grill for 4 to 5 minutes on each side, or as desired.

BEEF & CHIMICHURRI SAUCE

Steps:

• In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 t. each of the salt and pepper. Pulse until combined; set aside.
• Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 t. each salt and pepper over steak. Grill about 8 minutes per side.
• Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish.