This chimichurri minute steak recipe is my version of the perfect dish for a date night. Oren has a healthy obsession with eggplants and I’m slowly learning to love them. As a kid I was an extremely picky eater and eggplants were one of those foods on my blacklist so the fact that I incorporate them into my recipes today is a personal milestone.
The eggplant is also a huge component of Israeli cuisine, used in almost every dish so it’s about time I started enjoying them. But I couldn’t make a date night recipe that would only please my husband, so the chimichurri is my way of compromising and adding a spicy tangy element catered specifically to my tastebuds. Taking a bite of the creamy eggplant, seared minute steak and spicy chimichurri all together is beyond amazing. If you want to make this chimichurri minute steak dish even better, I suggest frying up some thinly sliced onions until their perfectly crispy and adding to the top for some texture (an afterthought I wish I had have thought of sooner!)
- 2 eggplants
- 3 cloves garlic
- 2 sprigs thyme
- ¼ red onion
- ½ cup parsley
- ¼ cup oregano
- 3 tablespoons olive oil
- 1 lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon tahini
- 500 grams minute steak
- ½ a red chili
- ½ cup onions (optional)
- Preheat the oven to 400 degrees F and place the eggplants, 2 garlic cloves inside. (note: make sure to poke holes in the eggplant before placing in the oven. I learned the hard way that an eggplant without holes poked in it will explode, fly your oven door open and burn you.)
- After 10 minutes remove the garlic cloves.
- After 25-30 minutes remove your eggplants from the oven.
- Add roasted garlic, eggplant, thyme, ½ the lemon juice, tahini, salt and pepper to a blender and blend until smooth. Set aside.
- For the chimichurri, add oregano, parsley, 1 garlic clove, red onion, red chili, other half of lemon juice, red wine vinegar, olive oil, salt and pepper in a food processor and combine until uniform. Set aside.
- Sear the minute steak with a little oil on high heat for 1 minute on each side seasoning with salt and pepper.
- To assemble, place the eggplant puree on the bottom, minute steak on top and drizzle chimichurri over the whole thing. Enjoy!
