Skirt Steak and Sweet Potato Stir-Fry with Chimichurri Sauce

Skirt Steak and Sweet Potato Stir-Fry with Chimichurri Sauce (adapted from Food & Wine May 2011)  (Serves 4)  

Sauce (makes 1 cup)

  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Stir-fry

  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp adobo
  • 1 garlic clove, minced
  • Salt and freshly ground pepper
  • 1 pound skirt steak
  • 1 red onion, halved and slivered
  • Vegetable oil, for frying
  • 8 ounces frozen sweet potato fries
  • 1/4 cup sliced sweet peppers
  • 1/4 cup cilantro

Puree all ingredients in processor. Transfer to bow, set aside. Can be made 2 hours ahead. Cover and let stand at room temperature.

In a large bowl, combine the olive oil, cumin, coriander, adobo, garlic and a generous pinch each of salt and pepper. Cut the steak into 4-inch pieces; slice the steaks across the grain 1/2 inch thick and add to the bowl along with the onion. Let marinate for 10 minutes.

Meanwhile, bake sweet potato fries in the oven according to instructions on package or until golden and crispy.

Heat a large griddle until very hot. Add the steak and onion along with the sliced sweet peppers and stir-fry over high heat until the meat and onion are cooked through and lightly charred, 3 to 4 minutes.  Add the sweet potato fries and cilantro and flip with a spatula to combine. Serve right away drizzled with chimichurri sauce.

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