Get the noisemakers and light the fireworks, I passed my algebra class. In celebration of passing algebra and being done with English composition I used my textbooks to start a fire and made s’mores. Ok maybe I didn’t burn my books, but that doesn’t mean I didn’t seriously consider it. I am just grateful that it’s over and I hope that I never have to do an algebraic equation again.
In celebration I decided to cook…imagine that a culinary student cooking. I also needed to feed my husband, so it all worked out. I wanted something a little different but easy to put together. This dish delivered and is a great weeknight dinner option.
First thing first….the chimichurri sauce. There is nothing better or a nice seared piece of beef than chimichurri sauce.
Combine all the ingredients together in a food processor.
Process the ingredients together until smooth and well combined, set aside.
Slice the skirt steak against the grain into 4 inch strips.
Slice half a red onion and mini sweet peppers super thin.
In a bowl combine steak, peppers, onions, garlic, olive oil and seasonings. Mix until well combined, set aside and let marinade for 10 minutes.
Meanwhile put your favorite brand of frozen sweet potato fries in the oven, bake until crispy.
On a very hot large griddle or electric skillet add meat mixture, cook through until slightly charred, about 3-4 minutes.
Steal a sweet potato fry and check for crispiness, steal another because you can and no one is looking, then add sweet potato fries to the meat.
Sprinkle with fresh chopped cilantro and flip with spatula to combine.
Plate and drizzle with chimichurri sauce. Consume with vigor!
This was a winner, without a doubt. Savory beef, sauteed onions with crispy sweet potato, how could it be wrong? It’s a great balance of savory with a touch of sweet from the potatoes, and chimichurri sauce added a touch of acid that put it over the top. I was so sad when it was all gone that I wrote it a little “good bye, hope to see you again soon” letter. I am almost feeling a little depressed thinking about it again. *tear*
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
- 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.