Beef skewers with chimichurri rice salad

Beef skewers with chimichurri rice salad

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(2 ratings)

Prep: 25 mins Cook: 35 mins plus marinating


Serves 6

Bring some South American sunshine to your barbecue plate with chimichurri rice and cumin spiced sirloin

Nutrition and extra info

  • uncooked skewers only

Nutrition: per serving

  • kcal457
  • fat22g
  • saturates5g
  • carbs34g
  • sugars2g
  • fibre11g
  • protein26g
  • salt0.5g
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  • 2 tsp cumin seeds
  • juice and zest 2 limes, plus wedges to serve



    The same shape, but smaller than…

  • 3 sirloin steaks or rump steak, fat trimmed, cut into long strips
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • 200g long grain rice or wild rice mix
  • 2 x 400g cans black beans, rinsed and drained
  • 3 shallots, finely diced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 ripe avocados, chopped into small chunks



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 200ml Greek yogurt or natural yogurt, to serve
  • 20cm piece cucumber, chopped into small chunks

For the chimichurri

  • 1 shallot, roughly chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 3 garlic cloves, roughly chopped
  • small pack coriander
  • small pack flat-leaf parsley, leaves picked



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 tbsp red wine vinegar
  • 1 red chilli, finely chopped

You'll also need

  • 6 large or 12 small metal or pre-soaked wooden skewer


  1. First, make the chimichurri base. Put the shallot in a mini food processor with the garlic, herbs and oil. Pulse until finely chopped but still with some texture – like a chunky pesto. Put 1 1/2 tbsp in a small bowl and set aside. Mix the red wine vinegar, chilli and 1 tbsp water into the remaining mixture and season. Chill until assembling.

  2. Stir the cumin seeds and lime juice into the reserved 1 1/2 tbsp chimichurri base, then spoon all over the steak strips in a non-metallic dish. Give everything a good mix to coat, then marinate in the fridge for at least 30 mins, or up to 2 hrs.

  3. Rinse the rice and put in a saucepan with triple the volume of water. Bring to the boil, then lower the heat, cover and simmer gently until cooked. Drain any remaining liquid, then spread on a tray to cool quickly.

  4. When the rice is almost cool, stir in half the chimichurri sauce with the black beans, shallots, avocado and cucumber.

  5. Thread the beef onto 6 large or 12 small skewers and heat the grill or a griddle pan to high. Grill for 3-4 mins each side, or griddle for 1-2 mins each side, depending on how well cooked you like your steak. Serve the rice on a platter with the skewers, lime wedges, yogurt mixed with lime zest and black pepper, and the remaining chimichurri.

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Comments, questions and tips

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3rd May, 2017
LOVE THIS! Very yummy! Just spent ages looking for the original magazine it was in (I made some notes) - it wasnt Nov 2015. Anyone know?
22nd Apr, 2017
Super easy - good quick fresh taste. I cheaped out on the beef though, wouldn't recommend doing that.
22nd Apr, 2017
Tasty, used rump steak and added some bulgur wheat and quinoa to the rice. Didn't get 5 stars just cause the instructions made it seem more complicate than it is really.
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