Steak Skewers
Steak Skewers And Chaufa Rice With Bell Pepper, Peas, And Creamy Chimichurri
PREP TIME: 10 Minutes/ COOK TIME: 30 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 990/ Protein 36g
DIFFICULTY LEVEL: HardINGREDIENTS: Peas, 1 TSP Cumin, 2 TBSP Soy Sauce, Ranch Steak, Wooden Skewers, 1/8 Cup Mayo, 1/2 Garlic Ginger Scallion Paste, 1 TSP Dried Oregano, Bell Pepper, 1/2 Cup Jasmine Rice, Cilantro, Chimichurri
Step 1: Start Rice And Prep
In a small pot, combine 2 TBSP of butter, rice, 1.25 cups of water, and 1/4 TSP of salt and pepper
Bring to a boil
REDUCE HEAT TO LOW AND COVER
Simmer for 15 minutes
Keep covered and off heat until ready to serve
While rice cooks, wash and dry produce
Place Skewers in a shallow dish and cover with water to soak
Core, deseed, and dice bell pepper
Roughly chop cilantro
Step 2: Marinate Steak
Pat steak dry with paper towels, and cut into cubes
In a medium bowl, combine steak with half the oregano, half the cumin, half the garlic ginger scallion paste, and 1/4 TSP of salt and pepper
Set aside to marinate
Step 3: Make Sauce
In a small bowl, combine Chimichurri and mayo
Refrigerate until ready to use
Step 4: Cook Steak
Carefully thread marinated steak onto Skewers
Heat a drizzle of oil in a large pan over medium high heat
Working in batches, add Skewers in a single layer and cook for 5 minutes per side
Transfer Skewers to a plate, and tent with foil to keep warm
Step 5: Finish Rice
Heat a drizzle of oil in a large pan over medium heat
Add bell pepper, and cook for 3 minutes
Stir in peas and rice in a single layer. Cook undisturbed until rice is slightly crispy on the bottom for 3 minutes
Add soy sauc, remaining garlic ginger scallion paste. Stir breaking up rice, until everything is coated
Season with 1/4 TSP of salt and pepper
Step 6: Finish and Serve
Divide chaufa rice between plates, top Skewers witha drizzle of creamy Chimichurri sauce
Garnish with cilantro
Serve and Enjoy!
