Steak and Chimichurri Noodles
By Lisa Faulkner
Published on 28 September 2023
Tuck into your new family favourite, courtesy of MasterChef winner and OcadoLife regular Lisa Faulkner. Her Steak and Chimichurri Noodles is ready in just 20 minutes, and pairs juicy beef with chimichurri – a herby South American sauce that’s upliftingly vibrant in both colour and flavour. Lisa’s top tip? Make sure everything is generously drizzled in the chimichurri – it’ll cling to the silky rice noodles beautifully. Buy a ready-made chimichurri sauce if you prefer. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
20 minsTotal time
Serves 4601 kcal/serving
15 minsPrep time
5 minsCooking time
Ingredients
- 1 echalion shallot
- 1 garlic cloves
- 1 tbsp sliced jalapeños (from a jar)
- 25g coriander
- 25g flat-leaf parsley
- 1 tbsp dried oregano
- 2 tsp mint sauce
- 50ml white wine vinegar
- 100ml (approx.) olive oil, plus ½ tbsp
- 250g minute steak
- 250g pak choi, quartered lengthways
- 100g baby corn, halved lengthways
- 180g flat rice noodles, cooked
- 100g sugar snap peas, halved lengthways
- 60g pea shoots
Method
Step 1
For the chimichurri, blitz the shallot, garlic, jalapeños, coriander, parsley and oregano with the mint sauce in a blender. Stir in the vinegar and about 100ml oil to loosen; season and set aside.Step 2
Allow the steaks to come to room temperature; rub with the remaining ½ tbsp oil and season. Sear in a hot frying pan for 30 secs-1 min each side. Remove to a plate to rest.Step 3
Blanch the pak choi and corn in boiling water for 1 min; drain.Step 4
Add the noodles to the pan with the meat juices; mix over a high heat. Toss through the sugar snaps, corn, pak choi and half the chimichurri.Step 5
Slice the steaks thinly, then toss with the noodles and pea shoots. Serve with the remaining chimichurri for drizzling. (Leftover chimichurri will keep in the fridge for 1 week.)