Grilled Bavette Steak Skewers with Chaufa Rice and Creamy Chimichurri

This vibrant dish brings together the best of Peruvian and Argentine flavors. Tender bavette steak cubes are marinated in cumin, oregano and garlic-ginger scallion paste, then threaded onto skewers and grilled until perfectly charred. They’re served atop a bed of chaufa rice-crispy fried rice studded with sweet bell pepper and peas, seasoned with soy sauce and scallion paste.

A creamy chimichurri sauce, made by blending herbaceous chimichurri with mayonnaise, adds a cool, tangy finish. Fresh cilantro garnish ties it all together. It’s a complete meal that’s as impressive as it is delicious.

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Ingredients

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView 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 steak?

Yes, sirloin or flank steak work well. Just cut into similar-sized cubes and adjust cooking time as needed.

Can I make this dish ahead?

The rice and chimichurri sauce can be prepared a day in advance. Cook the steak skewers just before serving for best texture.

Is the chimichurri spicy?

Traditional chimichurri has a mild heat from red pepper flakes. If you prefer less spice, use a mild version or reduce the amount.