For such a simple meal, this dish over-delivers on flavour. A delicious mix of generously seasoned beef, charred peppers, and caramelized red onion is served up over a bed of basmati rice then topped with a mighty chimichurri sauce of fresh herbs, jalapeno, garlic, and red wine vinegar.
Rinse basmati rice under cold water in a fine mesh sieve. Add to a small pot with 1 ¼ cup (2 ½ cups for 4 servings) salted water. Bring to a boil, reduce heat, cover with a lid and cook for 12-15 minutes or until grains are tender.
Drain and pat beef with paper towel. Add to a large mixing bowl with spice blend, half of the garlic and 1 tbsp. (2 tbsp. for 4 servings) olive oil. Season with salt and pepper, and mix well with clean hands. Wash hands well with hot soapy water.
Wash mixed peppers, jalapeno, cilantro, and oregano. Halve and seed all peppers. Cut mixed peppers into ½ inch strips and finely mince jalapeno.
Prepare Chimichurri Sauce
Finely mince one-quarter of the onion. Pick and finely chop herb leaves, and add to a small bowl with minced onion, red wine vinegar, remaining garlic, chimichurri spice, about half of the jalapeno to taste, and 2 tbsp. (4 tbsp. For 4 servings) olive oil. Season to taste with salt and set aside.
Cook Peppers + Beef
Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large skillet over medium-high heat. Add mixed peppers and remaining onions. Cook for 5-6 minutes or until vegetables are tender and charred.Reserve on a plate. Add 1 tbsp. (2 tbsp. for 4 servings) oil to hot skillet and add beef and remaining jalapeno to taste. Cook for 3-5 minutes or until beef is cooked to an internal temperature of 165°F. Add vegetables back into skillet and stir together for 1 minute.
Divide rice into large bowls and top with beef mixture. Drizzle chimichurri over everything. Enjoy!