Seared Steak Strips with Chimichurri and Garden Herb Potatoes
You might be wondering what this chimichurri sauce is. It’s a zesty green Argentinian sauce popular throughout South America that’s made of parsley, red pepper flakes, garlic, olive oil, and red wine vinegar. While it’s often used on grilled meat, we have found ourselves putting it on practically everything – from tacos to grilled vegetables to pasta. We’ve paired the colorful sauce with Crowd Cow’s Stir Fry Beef and Tasteful Selections Garden Herb Potatoes, making a great option for when you need dinner in a hurry.
What you need
Seared steak strips
- 1 lb. Crowd Cow Stir Fry Beef
- Salt and pepper
- Vegetable, canola, or any other high smoke point oil
- 1/2 cup curly parsley, finely chopped
- 1 tsp. red pepper flakes (add more if more spice is desired)
- 5 garlic cloves, grated or minced finely
- 4 tbsp. red wine vinegar
- 1/2 cup olive oil (extra virgin works fine as well, but will have a stronger oil flavor)
- Salt and pepper to taste
Make the chimichurri sauce first by combining parsley, red pepper flakes, garlic, and vinegar in a medium bowl and mixing well to coat. Pour olive oil over the top and stir gently. Add salt and pepper to taste and stir again. Set aside to marinate while the meat and potatoes cook.
Spread stir fry beef out on a sheet pan, and pat dry with paper towels. Season with salt and pepper. Heat vegetable/canola oil in a heavy pan (cast iron is our favorite!) over high heat until shimmering. Add beef to pan, keeping plenty of space between each piece of meat. (If you’re using a smaller pan, cook in batches.) While cooking, turn to a new side every minute as the beef browns. Remove from the pan when all sides are browned and set aside.
Cook potatoes according to package, adding butter and seasoning.
Pro tip: Before adding butter to the potatoes, take the back of a spoon and smash the potatoes a little so that the insides are exposed. Then add butter and seasoning and stir to combine.
Serve beef alongside potatoes, and drizzle chimichurri sauce over the top of meat and potatoes.