Description

A classic French bistro dish, Steak Frites is served with a flavorful Argentinian chimichurri sauce for a zesty twist. Juicy steak is paired with crispy fries, creating a delicious and hearty meal.

Ingredients

2 ribeye steaks (about 1 inch thick)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
4 large russet potatoes, cut into fries
Vegetable oil, for frying
1 cup fresh parsley, finely chopped
4 garlic cloves, minced
2 tbsp fresh oregano, chopped (or 1 tbsp dried oregano)
1/2 cup olive oil (for chimichurri)
2 tbsp red wine vinegar
1/2 tsp red pepper flakes
Salt and pepper to taste (for chimichurri)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C). Soak potato fries in water for 30 minutes, then drain and pat dry.
Toss fries with a little vegetable oil, spread on a baking sheet, and bake for 30-40 minutes or until crispy and golden, flipping halfway.
Season ribeye steaks with salt and pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat.
Sear steaks for 3-4 minutes per side for medium-rare, or to desired doneness. Let rest for 5 minutes.
To make chimichurri, mix parsley, garlic, oregano, red wine vinegar, red pepper flakes, and olive oil in a bowl. Season with salt and pepper to taste.
Slice the steaks and serve with crispy fries and chimichurri sauce on the side or drizzled on top.

Notes

For extra crispy fries, double-fry them or use an air fryer.
Letting the steak rest before slicing helps retain juices.
Chimichurri can be made ahead and stored in the fridge for up to 3 days.