Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Chimichurri Steak Kebabs & Cilantro Lime Rice
NibbleMeThis
Posts: 2,295
Here was my first cook after being without the Egg for a week while our deck was rebuilt.
Chimichurri Steak Kebabs
Servings: 2 (4-5 kebabs)
1 ea ribeye steak, cut into 1" cubes
1 ea red bell pepper, seeded and cut into 1" cubes
1 ea yellow bell pepper, seeded and cut into 1" cubes
Chimichurri Marinade
Source: adapted from Planet Barbecue!
3 cloves garlic, minced
1 teaspoon kosher salt (coarse ground)
1/2 teaspoon black pepper, fresh coarse ground
2 tablespoons crumbled dried oregano
1 teaspoon red pepper flakes (use 2 for heat)
2 tablespoons red wine vinegar
1 tablespoon lime juice
2 tablespoons cilantro, fresh chopped
1/4 cup olive oil
Cilantro Lime Rice
Source: Adapted from Annie's Eats
1/2 cup long grain rice
1 cups water
1/2 tsp. salt
1/4 cup fresh cilantro, very finely diced
1 tablespoon freshly squeezed lime juice
1 tbsp. olive oil
1 clove garlic, very finely minced
Make the marinade first. Put the garlic in a mortar and pestle, top with salt, black pepper, red pepper, and oregano. Now crush, muddle, grind (whatever you want to call it) to mix it all into a paste. Note: My oregano was crumbled dried oregano from our garden. If using ground oregano from the store, use about 1 Tbsp. Add the cilantro. Whisk in the vinegar and lime juice. Then slowly whisk in the oil to emulsify it like you would a vinaigrette.
Pour over the steak and pepper pieces in a zip top back, coat well and marinate it for at least 1 hour.
After the marinating time, assemble the kebabs alternating pepper and steak with 4-5 pieces of steak on each kebab.
While that is preheating, start your rice. Basically cook it according to package directions using the rice, water and salt. This should take about 18-20 minutes.
Once you have the rice started and covered, start your Egg set up for direct heat at 450f.
Whisk together the cilantro, lime juice, garlic, and oil. Just as the rice is finished, mix in the cilantro mixture and cook another 3-5 minutes. Remove from heat and leave covered while you cook the kebabs.
Place the kebabs on the grill and cook them for 1 minute per side (assuming 4 sides). Here's the trick I figured out, since one minute per side can mean two different things. First, always work in order that the kebabs were put on the grill. Work left to right or front to back, but the first kebab on should be the first one turned and the first one off.
If you want them cooked medium, then re-start your 1 minute timer each time you FINISH placing or turning the last kebab on the grill. That means each side is actually getting 1:15 to 1:20 per side including the turning time.
If you want them cooked medium-rare, then re-start your 1 minute timer each time you START turning the first kebab on the grill. That means each side is really only getting 1 minute per side.
Plate two kebabs on a plate of the rice.
Man I'm glad to have my Egg back!
Chimichurri Steak Kebabs
Servings: 2 (4-5 kebabs)
1 ea ribeye steak, cut into 1" cubes
1 ea red bell pepper, seeded and cut into 1" cubes
1 ea yellow bell pepper, seeded and cut into 1" cubes
Chimichurri Marinade
Source: adapted from Planet Barbecue!
3 cloves garlic, minced
1 teaspoon kosher salt (coarse ground)
1/2 teaspoon black pepper, fresh coarse ground
2 tablespoons crumbled dried oregano
1 teaspoon red pepper flakes (use 2 for heat)
2 tablespoons red wine vinegar
1 tablespoon lime juice
2 tablespoons cilantro, fresh chopped
1/4 cup olive oil
Cilantro Lime Rice
Source: Adapted from Annie's Eats
1/2 cup long grain rice
1 cups water
1/2 tsp. salt
1/4 cup fresh cilantro, very finely diced
1 tablespoon freshly squeezed lime juice
1 tbsp. olive oil
1 clove garlic, very finely minced
Make the marinade first. Put the garlic in a mortar and pestle, top with salt, black pepper, red pepper, and oregano. Now crush, muddle, grind (whatever you want to call it) to mix it all into a paste. Note: My oregano was crumbled dried oregano from our garden. If using ground oregano from the store, use about 1 Tbsp. Add the cilantro. Whisk in the vinegar and lime juice. Then slowly whisk in the oil to emulsify it like you would a vinaigrette.
Pour over the steak and pepper pieces in a zip top back, coat well and marinate it for at least 1 hour.
After the marinating time, assemble the kebabs alternating pepper and steak with 4-5 pieces of steak on each kebab.
While that is preheating, start your rice. Basically cook it according to package directions using the rice, water and salt. This should take about 18-20 minutes.
Once you have the rice started and covered, start your Egg set up for direct heat at 450f.
Whisk together the cilantro, lime juice, garlic, and oil. Just as the rice is finished, mix in the cilantro mixture and cook another 3-5 minutes. Remove from heat and leave covered while you cook the kebabs.
Place the kebabs on the grill and cook them for 1 minute per side (assuming 4 sides). Here's the trick I figured out, since one minute per side can mean two different things. First, always work in order that the kebabs were put on the grill. Work left to right or front to back, but the first kebab on should be the first one turned and the first one off.
If you want them cooked medium, then re-start your 1 minute timer each time you FINISH placing or turning the last kebab on the grill. That means each side is actually getting 1:15 to 1:20 per side including the turning time.
If you want them cooked medium-rare, then re-start your 1 minute timer each time you START turning the first kebab on the grill. That means each side is really only getting 1 minute per side.
Plate two kebabs on a plate of the rice.
Man I'm glad to have my Egg back!
Knoxville, TN
Nibble Me This
Nibble Me This
Comments
-
VERY NICE! Thanks for the marinade recipe,I been wantin to try the CHIMI. How was it?
-
Good job on the kabobs Chris,we love a god Chimichurri,I will put parsley and some Basil in mine as well.Thanks for the pics!!
GOOD EATS AND GOOD FRIENDS
DALE -
We used the full 2 tsp of red pepper flakes and I was surprised how hot it was. It was very good and full of flavor but I'd dial the heat down a bit to 1 tsp of red pepper flakes the next time.
That was odd because I like heat and normally don't think of red pepper flakes as hot. But the flavor was spot on.Knoxville, TN
Nibble Me This -
Looks incredible. Bookmarking the page for the recipe, thanks for sharing. Beautiful pictures too.
-
Great cook and great picks as always Chris. Keep On Eggin'Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
-
Cool! Thanks.
-
Delicious sounding and looking recipes -- great pics too!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum