In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use.

While rice cooks, wash and dry produce. Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning!). 

In a small bowl, combine chimichurri and mayonnaise.

Refrigerate until ready to use.

Carefully thread marinated steak onto skewers (you should have 6-8 skewers; 12-16 skewers for 4 servings).

Heat a drizzle of oil in a large pan (or grill pan) over medium-high heat. Working in batches, add steak skewers in a single layer and cook until browned and cooked through, 3-5 minutes per side.

Transfer skewers to a plate and tent with foil to keep warm.

Heat a drizzle of oil in a second large, preferably nonstick, pan over medium-high heat. Add bell pepper; cook, stirring occasionally, until slightly tender, 2-3 minutes.

Stir in peas and rice in a single layer. Cook, undisturbed, until peas are warmed through and rice is slightly crispy on bottom, 2-3 minutes. Add soy sauce and remaining garlic-ginger scallion paste; stir, breaking up rice, until everything is coated. Season with salt and pepper if desired.

Divide chaufa rice between plates; top with steak skewers and drizzle with as much creamy chimichurri as you like. Garnish with cilantro and serve.