Steak Frites with Chimichurri

Why You’ll Love This Recipe

Steak Frites with Chimichurri is a classic bistro dish elevated with a vibrant Argentinean twist. The crispy, golden fries perfectly complement the juicy, seared steak, while the herby, garlicky chimichurri sauce adds a burst of freshness and tang. This dish is hearty, satisfying, and full of bold flavors that are easy to recreate at home for a restaurant-style experience.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ribeye or sirloin steakeRusset potatoesolive oilgarlicparsleycilantrooregano (dried or fresh)red pepper flakesred wine vinegarcoarse saltblack pepperbutter (optional for basting)

directions

Peel and cut the potatoes into thin fries. Soak them in cold water for at least 30 minutes to remove excess starch.

Drain and pat the fries dry. Heat oil in a deep pan or fryer to 350°F (175°C). Fry the potatoes in batches until golden and crispy. Drain on paper towels and season with salt.

To make the chimichurri, finely chop the parsley, cilantro, and garlic. Mix with red pepper flakes, oregano, vinegar, olive oil, salt, and pepper. Let the sauce rest to allow flavors to meld.

Season the steak with salt and pepper. Heat a cast-iron skillet over high heat with a bit of oil.

Sear the steak for 3-4 minutes per side for medium-rare, basting with butter if desired. Let rest for 5 minutes before slicing.

Serve the sliced steak over a bed of fries and drizzle generously with chimichurri.

Servings and timing

This recipe serves 2-3 people.Preparation time: 30 minutesCooking time: 25 minutesResting time: 5 minutesTotal time: 1 hour

Variations

Use sweet potatoes for a twist on traditional fries.

Add minced shallots or lemon juice to the chimichurri for extra zing.

Grill the steak for added smoky flavor.

Make the fries in an air fryer for a healthier option.

Top the dish with a fried egg for a brunch-style variation.

storage/reheating

Store leftover steak and fries separately in airtight containers in the refrigerator for up to 3 days.Reheat fries in an oven or air fryer to maintain crispiness.Steak can be gently reheated in a skillet over low heat or microwaved briefly.Chimichurri keeps well in the fridge for up to 5 days.

FAQs

What cut of steak works best?

Ribeye, sirloin, or New York strip are ideal for tenderness and flavor.

Can I use frozen fries?

Yes, but homemade fries offer better texture and taste.

Is chimichurri spicy?

It has a mild kick from red pepper flakes but is mostly herbaceous and tangy.

Can I grill the steak instead of pan-searing?

Absolutely, grilling adds great flavor and works perfectly.

What oil is best for frying?

Vegetable, canola, or peanut oil work well due to their high smoke points.

Can I make chimichurri ahead of time?

Yes, it actually tastes better after sitting for a few hours.

Do I have to rest the steak?

Yes, resting helps retain juices and improves flavor.

How thick should the fries be?

About ¼ inch thick for classic steak frites.

Can I use only parsley for chimichurri?

Yes, parsley alone works fine if you prefer it or don’t have cilantro.

Is this dish gluten-free?

Yes, as long as your vinegar and seasonings are gluten-free.

Conclusion

Steak Frites with Chimichurri brings together crispy fries, tender steak, and zesty green sauce in one irresistible meal. It’s a bold, satisfying dish that’s surprisingly easy to make at home and perfect for any night you want to treat yourself to something special.

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