Chimichurri Flank Steak Stir Fry
The Perfect Recipe for Any Night of the Week:
I don't know about you, but I love a good stir fry. There's something about the mix of flavors and textures that gets my taste buds going. And this Chimichurri Flank Steak Stir Fry is no exception! The steak is seasoned with my new Dude Food Fire Austin Spice Blend (available very soon), marinated in a delicious chimichurri sauce, then cooked up with some noodles and veggies to create the perfect weeknight dinner. So if you're looking for a quick and easy stir fry recipe, this one is definitely worth checking out. Enjoy!
- 3 cups packed cilantro leaves, chopped
- 6 cloves garlic, chopped
- 1 teaspoon chili flakes
- 6 tablespoons olive oil
- 1 serrano chili, chopped
- 1/2 cup red wine vinegar
- 1 cup olive oil
- 1 tablespoon lemon verbena, chopped
- 1 tablespoon thyme, chopped
- 1 lemon, zest and juice
- Salt and pepper to taste
Dump all ingredients into food processor and pulse for about 10 seconds. Divide into two half-portions. Use one half-portion of chimichurri base as marinade for flank steak. Use second half-portion of chimichurri base to make marinade for tomatoes, salad vinaigrette, and meat drizzle.
Seasoning and Cooking Flank Steak:
- 2 lbs. flank steak
- 1 Tablespoon Soy Sauce
- 1 teaspoon honey
- 1 clove garlic, chopped
- 1/2 teaspoon hot sauce, Cholula
- 2 Tablespoons DFF Austin Spice Blend
- 2 Tablespoons Chimichurri Oil
Rub both sides of flank steak with DFF Austin Spice Blend. Combine remaining ingredients to create marinade. Pour marinade over flank steak and let marinate in fridge for 10 minutes. Grill flank steak over medium high heat for 3 minutes on each side. Remove meat from the grill. Slice the meat against the grain into bite size chunks.
Preparing Asian Noodles:
2 Packages Asian Noodles (whatever brand you prefer). Boil noodles in salted water per directions
Completing Chimichurri Flank Steak Stir Fry:
- 1 medium zucchini, sliced thin
- 1/2 red onion, grilled and chopped
- 1 medium bell pepper, sliced thin
- 1/4 medium Fresno pepper, seeds removed and fine sliced (more if you like it hot)
- 1 medium shallot, roughly chopped
- 6 cloves garlic, sliced and soaked in 2T olive oil
- 2 C. Broccoli Slaw
- Chimichurri Sauce
Heat Pellet Smoker (I prefer the Louisiana Grills Black Label Series) to 400F. In Wok (I prefer the HexClad Hybrid 14" Wok), add garlic and olive oil. Saute for 4 minutes, stirring occasionally. Add shallots, onions, and Fresno peppers. Saute for another 4 minutes, stirring occasionally. Add broccoli slaw and remaining veggies. Saute for 4 more minutes, stirring occasionally.
Add flank steak and bring up to temperature for 1 minute. Add cooked noodles and top with chimichurri sauce. Stir in chimichurri sauce. Toss and serve.