Cumin-Oregano Steak Skewers with Chaufa Rice and Creamy Chimichurri

Get ready for a flavor-packed dinner that brings together the best of Peruvian and Argentinean cuisine. Tender steak skewers marinated in cumin and oregano are grilled to perfection and served over a bed of crispy chaufa rice studded with bell pepper and peas. A creamy chimichurri sauce adds a tangy, herby finish that ties everything together.

This dish is perfect for a weeknight meal that feels special. The combination of savory beef, aromatic rice and zesty sauce will have everyone asking for seconds. Plus, it comes together in just about 30 minutes!

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Ingredients

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

20 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

8 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
2. While rice cooks, wash and dry produce. Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning!). Core, deseed and dice bell pepper into ¼-inch pieces. Roughly chop cilantro.
3. Pat steak dry with paper towels; cut into ½-inch cubes. In a medium bowl, combine steak with half the oregano, half the cumin, half the garlic-ginger scallion paste, a pinch of salt and pepper (all the oregano and cumin for 4 servings). TIP: The scallion paste and chimichurri look alike-be sure to read packet labels!
4. In a small bowl, combine chimichurri and mayonnaise. Refrigerate until ready to use.
5. Carefully thread marinated steak onto skewers (you should have 6-8 skewers; 12-16 skewers for 4 servings). Heat a drizzle of oil in a large pan (or grill pan) over medium-high heat. Working in batches, add steak skewers in a single layer and cook until browned and cooked through, 3-5 minutes per side. Transfer skewers to a plate and tent with foil to keep warm.
6. Heat a drizzle of oil in a second large, preferably nonstick, pan over medium-high heat. Add bell pepper; cook, stirring occasionally, until slightly tender, 2-3 minutes. Stir in peas and rice in a single layer. Cook, undisturbed, until peas are warmed through and rice is slightly crispy on bottom, 2-3 minutes. Add soy sauce and remaining garlic-ginger scallion paste; stir, breaking up rice, until everything is coated. Season with salt and pepper if desired.
7. Divide chaufa rice between plates; top with steak skewers and drizzle with as much creamy chimichurri as you like. Garnish with cilantro and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute ranch steak with sirloin or flank steak. Just cut into cubes and adjust cooking time as needed.

Can I make this dish ahead of time?

The steak skewers are best cooked fresh, but you can prepare the rice and chimichurri sauce in advance. Reheat the rice in a pan before serving.

Is this recipe gluten-free?

The soy sauce contains wheat, so use tamari or coconut aminos for a gluten-free version.