Steak and Vegetable Stir Fry with Chimichurri (Cowboy Stir Fry)
This steak chimichurri stir fry is the perfect hearty dinner to make on the griddle. With tender steak, fresh green beans, baby potatoes, and a homemade chimichurri sauce that will knock your socks off, this cowboy-style griddle stir fry will be a hit with your family!
Servings: 5 people
Ingredients
- 2 steaks (about 1½ lbs) like ribeye or NY strips
- 1 - 1½ teaspoon kosher salt
- 2 tablespoons high-heat cooking oil
- 1-1½ lb baby potatoes cut into quarters
- 12 oz fresh green beans cut into thirds
- ½ onion cut into bite-sized pieces
- 1 bell pepper cut into bite-sized pieces
- 8 oz sliced mushrooms
- 1 tablespoon butter
- ½ tablespoon Worcestershire sauce
- salt and pepper
For the Chimichurri:
- ½ cup good olive oil
- 2 tablespoons red wine vinegar
- ¼ cup fresh flat leaf parsley finely chopped, plus more for garnish
- ¼ cup fresh cilantro finely chopped
- 3-4 garlic cloves finely minced
- ½ jalapeno seeded, deveined, and finely chopped
- ¾ teaspoon dried oregano Mexican oregano is preferred
- ⅛ teaspoon crushed red pepper flakes
- ½ teaspoon salt
Instructions
- Make the chimichurri - Add all chimichurri ingredients including the fresh herbs, olive oil, red wine vinegar, etc to a small bowl. Mix together well. Cover and refrigerate at least 2 hours.
- Prep the steaks - While the chimichurri is cooling, season all sides of the steaks with a small amount of kosher salt (about ½ teaspoon each steak). Refrigerate uncovered for 2 hours to salt brine. *Alternatively, you may just pat the steaks dry with paper towels and season with salt and pepper or your favorite steak seasoning to save time.
- Parboil the cut potatoes in salted water just until fork-tender (but not cooked through). Then drain and set aside. *The potatoes will continue to cook on the griddle, so don't overcook them at this point.
- Heat the griddle to medium heat (about 425-450℉).
- Sear the steaks - Add some cooking oil to the hot griddle surface, and spread it around a bit with your spatula. Place the steaks down on the oiled griddle, and cook untouched on the first side for about 2-3 minutes to develop a nice crust. Flip to the second side and cook an additional 2 minutes. *Cooking times will vary based on the size of your steaks and desired doneness. You want to pull the steaks at about 115-120℉ to rest, since the cut steak gets tossed back into the stir fry to continue cooking.
- Finish cooking the potatoes - While the steaks are cooking, in a separate area on the griddle, add about 1 tablespoon oil to the hot griddle. Add the parboiled potatoes and cook untouched on the first side for about 3-4 minutes to develop a nice color. Then season with salt and pepper, sauté together, and continue to cook until done to your liking.
- Rest and cube the steak - When the steaks are done, transfer to a small sheet tray or a plate to rest. *For a simple steak "pan sauce", add 2 pads of butter (about ½ tablespoon each) to the tray. Top the butter with a few dashes of Worcestershire sauce. Place the hot steaks on the butter while they rest. After resting for about 5-10 minutes, cut the steak into bite-sized pieces.
- Sauté the vegetables - While the steaks are resting, sauté the vegetables (green beans, onion, bell pepper, mushrooms) until tender-crisp. Season the vegetables with salt and pepper.
- Combine sautéed vegetables and potatoes with some of the chimichurri - Stir fry the vegetables and potatoes together. When they’re almost completely done to your liking, spoon about 3-4 tablespoons of chicmichurri sauce on top and toss to combine.
- Add the steak and more chimichurri - Mix all the components together: potatoes, veggies, steak, and the pan drippings from the rested steak. Stir fry everything together until done to your liking. Lastly, drizzle in spoonfuls of the chimichurri, reserving some for serving.
- Garnish and serve - Transfer the steak chimichurri cowboy stir fry to a serving plate. Garnish with more fresh chopped herbs. Serve with reserved chimichurri for topping, if you wish.
Notes
- You don’t want the chimichurri sauce on the griddle for too long. This is more of a finishing sauce, and the olive oil and fresh herbs have a tendency to burn if they’re heated too much.