Recipe by Sima Kazarnovsky

Steak and Eggplant Stir-fry with Chimichurri

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Meat Meat
Easy Easy
4 Servings

No Allergens specified

This is not your typical dark, umami stir-fry. The chimichurri only gets added at the end of the cooking process to keep it tasting sharp and bright. The steak is cooked to a medium while the eggplant does an incredible job in softening and soaking in all the juices. Serve it over rice or mashed potatoes for a deliciously different kind of supper.


Steak and Eggplant Stir-fry

  • 1–1 and 1/2 pounds (450–680 grams) split minute roast, cut into bite-sized pieces

  • Montreal steak spice, for seasoning

  • 1 tablespoon Tuscanini Olive Oil

Chimichurri Sauce

  • 2 tablespoons chopped parsley

  • 5 tablespoons chopped cilantro

  • 1 teaspoon dried oregano, such as Gefen

  • 1 teaspoon granulated garlic

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper


Prepare the Sauce


Combine all herbs and spices in a bowl. Add the olive oil and red wine vinegar. Stir in the shallot and tomato.


Let sit for at least 10 minutes to let the flavors meld.

Prepare the Steak and Eggplant Stir-fry


Season the pieces of meat with Montreal steak spice. Place oil in a saucepan over medium heat.


Add eggplant and garlic and stir-fry for 10 minutes, until the eggplant is soft.


Add the meat and stir-fry for another two to three minutes, until all pieces are browned.


Add the chimichurri sauce and allow to bubble for another two minutes. Remove from heat and serve.


Food and Prop Styling by Shiri Feldman. Food and Prep Styling by Chef Suzie Gornish. Photography by Felicia Perretti.

Steak and Eggplant Stir-fry with Chimichurri

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