Steak and Eggplant Stir-fry with Chimichurri

Sima Kazarnovsky Sima Kazarnovsky
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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.

50m 4
Easy Gluten Free Low Carb No Refined Sugar Paleo Meat

Directions

Prepare the Sauce

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

  2. Let sit for at least 10 minutes to let the

    flavors meld.

Prepare the Steak and Eggplant Stir-fry

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

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

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

  4. Add the chimichurri sauce and allow to

    bubble for another two minutes. Remove from heat and serve.

Credits

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

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