domingo, 21 de diciembre de 2014

{Beef Skewers with Chimichurri Sauce with Rice Pilaf and Cucumber Salad}

There are so many obvious ways to bring home the magic of a Disney Parks vacation, like merchandise, photos, or an autograph book full of Mickey, Donald and the rest of the gang’s signatures. Those are all fantastic, but at Spoonful, our favorite way to take the magic of a visit to Disney California Adventure with us is through food. That’s why we love making this thrilling dish, consisting of amazing beef skewers with a spicy chimichurri sauce, rich rice pilaf and a refreshing, magical cucumber salad. When took our first bite, we swore we could faintly hear the screams from California Screamin’ and the music from the Silly Symphony Swings!

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30 min
40 min
70 min
What You’ll Need

For the BeefSkewers:

2 pounds beef strip loin

Olive oil, for brushing

Coarse salt and freshly ground black pepper, to taste

For the Chimichurri Sauce:

3 cups packed flat-leaf parsley leaves

3 garlic cloves

1/4 cup roughly chopped red onion

1/4 cup roughly chopped yellow bell pepper

2 tablespoons red wine vinegar

2 teaspoons dried oregano

1 teaspoon sea salt

1/2 teaspoon fresh lemon zest

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

1 cup extra-virgin olive oil

For the Rice Pilaf

4 cups vegetable stock

1/4 teaspoon freshly ground black pepper

2 teaspoons olive oil

2 cups white rice

1/2 cup chopped onion

1/2 cup chopped celery

Coarse salt, to taste
How To Make It
1For beef skewers: Soak 10 wooden skewers in cool water for at least 30 minutes.
2Meanwhile, cut beef into 1 1/2-inch cubes. Skewer beef; brush with oil and season with salt and pepper.
3Cook on a grill over medium-high heat, turning often, until cooked through.
4For chimichurri sauce: Place parsley leaves, garlic, onion, yellow pepper, and red pepper in the bowl of a food processor; pulse until everything is finely chopped.
5Transfer mixture to a medium bowl; stir in vinegar, oregano, salt, lemon zest, pepper and red pepper flakes. Add oil, stirring to combine.
6For rice pilaf: Combine vegetable stock, cumin, and pepper in a medium saucepan over medium heat.
7Heat oil in a large saucepan over medium-high heat. Add rice and cook, stirring occasionally, until golden. Add onions and celery; cook until vegetables are softened.
8Carefully add hot vegetable stock mixture to rice mixture. Bring to a simmer, then place lid on pan. Cook until rice is tender, about 20 minutes. Fluff with a fork before serving. Season to taste with salt.

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