Chimichurri Steak Lightning Noodles
This dish is a total game-changer — juicy, perfectly seared steak paired with noodles bathed in a rich, buttery, garlicky sauce.
Ingredients
- Skirt Steak, thinly sliced · 8 ounces
- Ramen or Egg Noodles, cooked · 8 ounces
- Herbie's Chimichurri Mix · 1/2 tablespoon
- Butter · 2 tablespoons
- Williamson Wines Extra Virgin Olive Oil · 1 tablespoon
- Garlic, minced · 4 cloves
- Red Pepper Flakes · 1/2 teaspoon
- Tamari or Soy Sauce · 1 tablespoon
- Oyster Sauce · 1 tablespoon
- Worcestershire Sauce · 1 teaspoon
- Honey · 1 teaspoon
- Green Onions, thinly sliced · 1/4 cup
Instructions
Start by bringing a large pot of water up to a boil over high heat.
Add the skirt steak to a mixing bowl then season well with 3 tablespoons of Herbie's Chimichurri Mix and massage it into the steak with your hands and set aside.
Heat a large skillet over medium high heat. Add 2 tablespoon of Williamson Wines Extra Virgin Olive Oil and swirl it around to coat the pan.
Sear the thinly sliced steak on each side for 2 minutes until browned and caramelized.
Add the rest of the sauce ingredients to the skillet; but first add the minced garlic for about 30 seconds until fragrant. Then add the oyster sauce, worcestershire, soy sauce, and honey. Once added, turn the heat down to low and simmer the sauce. After about 1 minute add the red pepper flakes and continue to simmer until the noodles are cooked.
Next add the ramen or egg noodles to the boiling water and cook them according to the directions on the package until al dente. Strain and then add them directly into the pan with the steak sauce.
To finish the dish, add the butter and green onion to the skillet. Stir continuously until the sauce has fully coated the noodles. It's ready to serve!
Once plated, garnish both the steak and noodles liberally with Herbie's Chimichurri Mix to taste and enjoy with a glass of Williamson Wines Seduce Cabernet Sauvignon!
