Steak Skewers & Chaufa Rice

🥘 Ingredients

• bell pepper
  2 unit
• black pepper
• chimichurri
  4 oz
• cilantro
  ½ ounce
• cooking oil
• cumin
  1 tsp
• dried oregano
  1 tsp
• garlic-ginger scallion paste
  8 oz
• jasmine rice
  1.5 c
• mayonnaise
  1/2 c
• peas
  8 oz
• ranch steak
  40 oz
• salt
• soy sauce
  4 tbsp
• wooden skewers
  16 unit

🍳 Cookware

• small pot
• small bowl
• large pan
• large pan

1. 1

   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, 15-18 minutes. Keep covered off heat until ready to use. While rice cooks, wash and dry produce. Place wooden skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning!).

   jasmine rice: 1.5 c, wooden skewers: 16 unit
2. 2

   In a small bowl , combine chimichurri and mayonnaise . Refrigerate until ready to use.

   chimichurri: 4 oz, mayonnaise: 1/2 c
3. 3

   Carefully thread the marinated ranch steak onto skewers (you should have 6-8 skewers; 12-16 skewers for 4 servings). The steak was marinated with cumin and dried oregano . Heat a drizzle of cooking 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.

   ranch steak: 40 oz, cumin: 1 tsp, dried oregano: 1 tsp, cooking oil
4. 4

   Heat a drizzle of cooking oil in a second large pan (preferably nonstick) 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 black pepper if desired.

   cooking oil, bell pepper: 2 unit, peas: 8 oz, soy sauce: 4 tbsp, garlic-ginger scallion paste: 8 oz, salt, black pepper
5. 5

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

   cilantro: ½ ounce