Steak Frites with Chimichurri

Steak Frites with Chimichurri a perfectly seared steak, crispy golden fries, and a fresh herbaceous chimichurri sauce combine to create a meal that feels both indulgent and sophisticated.

While often found in French bistros and Argentine steakhouses, this dish is surprisingly easy to prepare at home.

We’ll walk you through the process of making restaurant-quality steak frites with chimichurri.

From choosing the best cut of steak to perfecting your fries and making a bold, flavorful chimichurri sauce, you’ll have all the tools to recreate this classic dish in your own kitchen.

Best Cuts of Steak for Steak Frites

Choosing the right cut of steak is key to achieving a tender and flavorful dish. Here are some of the best options:

• Ribeye: Known for its marbling and rich flavor, ribeye is one of the best choices for steak frites.
• New York Strip: This cut strikes a balance between tenderness and a satisfying chew.
• Filet Mignon: Lean and extremely tender, filet mignon is a great choice for those who prefer a softer texture.
• Sirloin: A more budget-friendly option, sirloin offers great flavor and a firmer bite.

Regardless of the cut, choose a steak that is at least 1 to 1.5 inches thick for the best results.

How to Cook the Perfect Steak

A well-cooked steak is the star of this dish. Follow these steps for a perfect sear and juicy interior:

1. Season Generously: Pat the steak dry and season both sides with salt and freshly ground black pepper.
2. Preheat the Pan: Use a heavy skillet (such as cast iron) and heat it over high heat until very hot.
3. Sear the Steak: Add a small amount of high-smoke-point oil (like avocado or canola oil), then sear the steak for 3-4 minutes per side for medium-rare.
4. Baste with Butter (Optional): During the last minute of cooking, add butter, garlic, and fresh herbs to the pan, spooning the melted butter over the steak for extra flavor.
5. Check for Doneness: Use a meat thermometer for accuracy:
   • Rare: 120-125°F
   • Medium-rare: 130-135°F
   • Medium: 140-145°F
6. Rest the Steak: Let the steak rest for at least 5 minutes before slicing to retain its juices.

Making Crispy French Fries at Home

The secret to restaurant-quality fries is in the preparation. Here’s how to make them extra crispy:

1. Choose the Right Potatoes: Russet potatoes are the best choice for crispy fries due to their high starch content.
2. Cut and Soak: Cut the potatoes into thin strips and soak them in cold water for at least 30 minutes to remove excess starch.
3. Dry Thoroughly: Drain and pat the fries completely dry before frying.
4. Double-Fry for Extra Crispiness:
   • First Fry: Heat oil to 325°F and fry in batches for 3-4 minutes until just tender. Remove and drain.
   • Second Fry: Increase oil temperature to 375°F and fry again until golden brown and crispy (about 2-3 minutes).
5. Season Immediately: Toss with salt while still hot.

For a healthier alternative, you can bake the fries at 425°F or cook them in an air fryer at 380°F for 15-20 minutes, shaking the basket halfway through.

The Best Chimichurri Sauce Recipe

Chimichurri is a vibrant green sauce made from fresh herbs, garlic, vinegar, and olive oil. Here’s how to make it:

Ingredients:

• 1 cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano (or 1 teaspoon dried)
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup red wine vinegar
• 1/2 cup extra virgin olive oil

Instructions:

1. Combine parsley, oregano, garlic, red pepper flakes, salt, and black pepper in a bowl.
2. Stir in red wine vinegar, then slowly whisk in olive oil until well combined.
3. Let the sauce sit for at least 10 minutes to allow the flavors to meld.

For a smoother consistency, blend the ingredients in a food processor. Store leftover chimichurri in the refrigerator for up to one week.

How to Assemble and Serve Steak Frites with Chimichurri

1. Plate the Steak: Slice the steak against the grain for maximum tenderness and place it on a serving plate.
2. Add the Fries: Arrange the crispy fries alongside the steak.
3. Drizzle with Chimichurri: Spoon the fresh chimichurri sauce over the steak.
4. Garnish (Optional): Sprinkle with a bit of flaky sea salt or freshly grated Parmesan for an extra touch of flavor.

Pair with a simple side salad and a glass of red wine, such as Malbec or Cabernet Sauvignon, for a complete meal.

Tips for the Best Steak Frites Experience

• Use High-Quality Ingredients: The best steaks, fresh potatoes, and premium olive oil make a noticeable difference.
• Cook Fries Fresh: Fries taste best when eaten immediately after frying.
• Experiment with Chimichurri Variations: Add cilantro, lemon juice, or shallots for a unique twist.
• Reheat Leftovers Properly: Reheat fries in an air fryer or oven at 400°F for 5-7 minutes. For steak, reheat gently in a skillet over low heat or in the oven at 275°F until warmed through.

Recipe FAQ’s

Can I store leftover chimichurri sauce?

Yes, store it in an airtight container in the refrigerator for up to one week.

Can I prepare the chimichurri sauce ahead of time?

Yes, it actually tastes better when made a few hours in advance to allow the flavors to meld.

Can I use a different cut of steak?

Yes, you can use filet mignon, sirloin, or flank steak depending on your preference.