Steak Skewers & Chaufa Rice

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  1 tsp
• chimichurri
  2 tbsp
• cilantro
  1 bunch
• cooking oil
  2 tbsp
• cumin
  1 tsp
• dried oregano
  1 tsp
• garlic-ginger scallion paste
  1 tbsp
• jasmine rice
  1 c
• mayonnaise
  2 tbsp
• peas
  ½ cup
• ranch steak
  12 oz
• salt
  1 tsp
• soy sauce
  2 tbsp
• water
  1¼ cups
• wooden skewers
  8 unit

1. 1

   peas cumin soy sauce ranch steak wooden skewers mayonnaise garlic-ginger scallion paste dried oregano bell pepper jasmine rice cilantro chimichurri salt black pepper cooking oil water

   peas: ½ cup, cumin: 1 tsp, soy sauce: 2 tbsp, ranch steak: 12 oz, wooden skewers: 8 unit, mayonnaise: 2 tbsp, garlic-ginger scallion paste: 1 tbsp, dried oregano: 1 tsp, bell pepper: 1 unit, jasmine rice: 1 c, cilantro: 1 bunch, chimichurri: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, cooking oil: 2 tbsp, water: 1¼ cups
2. 2

   In a small pot, combine jasmine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes to ⏱️ 18 minutes .
3. 3

   In a small bowl, combine chimichurri and mayonnaise.
4. 4

   Carefully thread marinated ranch steak onto wooden skewers (you should have 6-8 skewers).
5. 5

   Heat a drizzle of cooking oil in a second large, preferably nonstick pan over medium-high heat. Add bell pepper; cook, stirring occasionally, until slightly tender ⏱️ 2 minutes to ⏱️ 3 minutes .
6. 6

   Divide chaufa rice between plates; top with steak skewers and drizzle with as much creamy chimichurri as you like. Garnish with cilantro and serve.