Pat filet cubes dry with paper towels. In a large bowl combine 2 tablespoons olive oil, kosher salt, black pepper, smoked paprika and garlic powder. Add filet cubes and toss to coat. Cover and marinate in the refrigerator for 30 minutes (up to 2 hours). If using wooden skewers, soak them in water for 30 minutes before threading.

Assemble skewers

Thread steak cubes, alternating with bell pepper pieces and onion wedges, leaving a little space between pieces so heat circulates. Leave about 1/2 inch at each end of the skewer for handling. Brush skewers lightly with remaining 1 tablespoon olive oil.

Cook

Preheat grill or grill pan over medium-high heat (about 450°F/230°C). Grill skewers 2–3 minutes per side for medium-rare (total 8–10 minutes), or until desired doneness, turning every 2–3 minutes and basting once with any accumulated juices or an extra brush of olive oil. Use an instant-read thermometer: 125–130°F for rare, 135°F for medium. Remove skewers and let rest 5 minutes.

Chimichurri

While steak is marinating, make chimichurri. Finely chop parsley, cilantro and oregano (or pulse in a food processor briefly for a rustic texture). In a bowl combine herbs and garlic, then stir in red wine vinegar, lime juice, olive oil, red pepper flakes, salt and pepper. Taste and adjust acid or salt. Let sit at room temperature for at least 15 minutes to meld flavors.

Cilantro Lime Rice

Rinse rice under cold water until water runs clear. In a small saucepan heat butter or oil over medium heat; add rice and toast, stirring, for 1–2 minutes. Add water or stock and salt; bring to a simmer. Cover, reduce heat to low and cook 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with fork, then stir in lime juice, lime zest and chopped cilantro. Keep covered and warm.

Caribbean Black Beans

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Stir in drained black beans, cumin, allspice and optional adobo. Add 1/4 cup stock or water and simmer 3–5 minutes to warm and allow flavors to combine, mashing a few beans with the back of a spoon for a creamier texture. Stir in lime juice, chopped cilantro, and season with salt and pepper to taste. Keep warm.

Plating & Finish

Divide cilantro lime rice among 4 plates (or 2–3 for larger servings). Spoon Caribbean black beans alongside the rice. Place 2 skewers per plate on top or beside the rice and beans. Spoon chimichurri generously over the steak k-bobs and serve extra chimichurri on the side. Garnish with lime wedges for squeezing.