Recipe
Marinated Skirt Steak with Chimichurri, Grilled Veggies, and Argentinian-Style Basmati Rice

Marinated Skirt Steak with Chimichurri, Grilled Veggies, and Argentinian-Style Basmati Rice

  • Servings: 4
  • Total Time:

A delicious dinner with South American flair is ready in no-time with a marinated skirt steak on a bed of Royal Authentic Adventures Argentinian Basmati Rice!

Ingredients

For the Marinated Steak

  • 1 head garlic, cloves peeled and roughly chopped
  • Juice of 2 limes
  • Juice of 2 lemons
  • Juice of 1 orange
  • ½ onion, roughly chopped
  • 1 teaspoon dried oregano or 2 teaspoons minced fresh
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 1 pound skirt steak

 

For the Chimichurri

  • ½ cup finely chopped parsley
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 4 green onions, minced
  • 2 garlic cloves, minced
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon red pepper flakes

 

For the Rice and Grilled Vegetables

  • 2 packages Royal Argentinian-Style Basmati Rice
  • 1 large zucchini, cut into ½” thick slices
  • 1 yellow squash, cut into ½” thick slices
  • 1 red bell pepper, cut into chunks
  • 1 tablespoon olive oil
  • ½ teaspoon fine sea salt
  • ½ teaspoon black pepper

Instructions

  1. In a food processor combine garlic, lime juice, lemon juice, orange juice, onion, oregano, salt, and pepper. Pulse until the onion and garlic are finely ground. Transfer marinade to a plastic zip-top bag and add the steak. Seal the bag and allow to marinate, refrigerated, up to 2 hours.
  2. For the chimichurri, in a medium bowl stir together parsley, vinegar, oil, green onion, garlic, salt, and pepper flakes. Set aside.
  3. Cook rice according to package directions.
  4. Remove steak from marinade, allowing excess to drip off, and discard marinade. Toss zucchini, squash, and bell pepper with the oil, salt, and pepper and thread onto skewers or place in a grill basket. Prepare a hot grill fire and grill steak and vegetables until cooked to desired degree of doneness, about 3-4 minutes per side. Transfer steak to a cutting board and let rest for 5 minutes.
  5. To serve, thinly slice the steak on the bias and serve over the rice with the vegetables. Serve chimichurri on the side.