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Lunch & Dinner

Grilled Steak Skewers, Grilled Veggie Skewers, Grilled Pineapple, Brazilian White Rice and Carrot-Top Chimichurri

By Chef Amber
RECIPE QUICK FACTS
Paleo
SERVING SIZE: 4 to 6
PREP TIME: 20 min
COOK TIME: 25 min

Watch Chef Amber and p1440 coach, Marcio Sicoli make a healthy, flavorful dinner that includes grilled steak skewers, grilled veggie skewers, grilled pineapple, Brazilian white rice and carrot-top chimichurri.

A fresh, Brazilian meal made simply! Watch Chef Amber and p1440 coach, Marcio Sicoli make a healthy, flavorful dinner that includes grilled steak skewers, grilled veggie skewers, grilled pineapple, Brazilian white rice and carrot-top chimichurri— gather these fresh ingredients and get to cooking!

Ingredients:

Brazilian White Rice

  • 1 cup organic white rice
  • 2 cups water
  • 1 teaspoon salt
  • 1 medium onion, diced
  • 4 garlic cloves, chopped
  • ¼ cup extra virgin olive oil

Carrot-Top Chimichurri

  • ½ cup carrot tops
  • ½ cup parsley
  • 2 tablespoons cilantro
  • 3 tablespoons oregano
  • 1 cup extra virgin olive oil
  • 1 ½ teaspoons garlic, chopped
  • 1 teaspoon fresh ginger, chopped
  • 2 tablespoon red wine vinegar
  • ¼ teaspoon salt
  • ½ teaspoon crushed red pepper

Grilled Steak Skewers

  • 1 ½ pounds grass fed beef (flank or skirt steak)
  • ¼ cup olive oil
  • Juice from 2 limes
  • 2 limes for grilling, cut into wedges
  • ½ cup white wine
  • 12 mint leaves
  • 1 teaspoon garlic
  • ½ teaspoon salt
  • a pinch of cinnamon
  • 1 teaspoon cumin
  • 1 red jalapeno, diced

Grilled Veggie Skewers

  • 6 to 8 baby red potatoes, boiled and chilled
  • 2 yellow squash or zucchini
  • 1 large red onion
  • 1 red and 1 yellow bell pepper
  • 1 container cherry tomatoes
  • ½ cup olive oil
  • Juice from 3 limes and 1 lemon
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chopped garlic
  • ¼ cup cilantro leaves

Grilled Pineapple

  • 1 pineapple
  • Fresh lime juice
  • Mint leaves
  • Pinch of crushed red pepper

Instructions:

Brazilian White Rice

  1. Rinse rice, then strain and let dry
  2. Sautee the diced onion and chopped garlic for five minutes in the olive oil, stirring constantly
  3. Add the rice and stir for another three minutes until the rice becomes clear but not browned
  4. Add water and salt, then reduce the heat to medium and cover, cooking for 15 minutes
  5. Turn off the heat but keep the pot covered for five minutes
  6. Fluff with a fork and enjoy

Carrot-Top Chimichurri

  1. Chop all of the herbs
  2. Whisk all of the ingredients together in a small mixing bowl

Grilled Steak Skewers

  1. Marinate the steak over night or for a minimum of four hours
  2. Skewer the meat and two limes. If using wooden skewers, soak the skewers for one hour before using.
  3. Heat the grill or grill plate and grill for four minutes on each side for medium meat
  4. Top with chimichurri and a handful of fresh cilantro leaves

Grilled Veggie Skewers

  1. Mix the lemon and lime juice, olive oil, and salt for the marinade
  2. Chop all of the veggies into 1-inch pieces and marinate overnight
  3. Skewer and grill for about 5 minutes on each side and top with chimichurri

Grilled Pineapple

  1. Cut 1 pineapple into 1-inch pieces
  2. Marinate overnight in fresh lime juice, mint leaves, and a pinch of crushed red pepper
  3. Skewer and grill for a nice healthy dessert

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