Steak Frites Chimichurri: Prepare to elevate your weeknight dinner (or weekend indulgence!) with this vibrant and utterly delicious dish. Imagine perfectly seared, juicy steak, paired with crispy, golden fries, all drizzled with a bright and herbaceous chimichurri sauce. It’s a symphony of flavors and textures that will have you craving more with every bite.
Chimichurri, the star of this recipe, hails from Argentina and Uruguay. It’s more than just a sauce; it’s a culinary tradition, a vibrant expression of South American flavors. Traditionally served with grilled meats, chimichurri adds a zesty and refreshing counterpoint to the richness of the steak. The combination of parsley, oregano, garlic, red wine vinegar, and chili flakes creates a complex and addictive flavor profile.
What makes Steak Frites Chimichurri so irresistible? It’s the perfect balance of indulgence and freshness. The steak provides a satisfying protein punch, the fries offer that comforting crunch we all love, and the chimichurri cuts through the richness with its bright acidity and herbaceous notes. Plus, it’s surprisingly easy to make! While it feels like a restaurant-quality meal, you can easily whip this up in your own kitchen in under an hour. Get ready to impress your family and friends (or just treat yourself!) with this incredible dish.
Ingredients:
- For the Steak:
- 2 (10-12 ounce) ribeye steaks, about 1 inch thick
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- For the Frites:
- 2 pounds russet potatoes, peeled
- Vegetable oil, for frying
- Salt, to taste
- For the Chimichurri:
- 1 cup packed fresh parsley leaves
- 1/2 cup packed fresh cilantro leaves
- 1/4 cup fresh oregano leaves
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 red chili pepper, seeded and finely chopped (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Preparing the Chimichurri:
Okay, let’s start with the chimichurri. This vibrant sauce is the star of the show, and it’s best made ahead of time to allow the flavors to meld. Trust me, it’s worth the little bit of effort!
- Combine the Herbs: In a food processor, combine the parsley, cilantro, and oregano. Pulse until finely chopped. You don’t want a paste, just finely chopped herbs. If you don’t have a food processor, you can finely chop the herbs by hand.
- Add the Aromatics: Add the minced garlic and chopped red chili pepper (if using) to the food processor. Pulse a few more times to incorporate.
- Incorporate the Wet Ingredients: Pour in the red wine vinegar and olive oil. Pulse until everything is well combined. The chimichurri should have a slightly loose, saucy consistency.
- Season and Adjust: Transfer the chimichurri to a bowl. Stir in the dried oregano, red pepper flakes (if using), salt, and pepper. Taste and adjust the seasoning as needed. You might want a little more salt, a touch more vinegar, or a pinch of red pepper flakes depending on your preference.
- Let it Rest: Cover the bowl and refrigerate the chimichurri for at least 30 minutes, or even better, for a few hours. This allows the flavors to meld together beautifully. The longer it sits, the better it gets!
Preparing the Frites:
Now, let’s move on to the frites! Crispy, golden fries are a must-have with steak, and I’m going to share my secrets for achieving perfect frites at home.
- Prepare the Potatoes: Peel the russet potatoes and cut them into even-sized fries, about 1/2 inch thick. Consistency is key for even cooking!
- Rinse the Potatoes: Place the cut fries in a large bowl of cold water. Rinse them several times, until the water runs clear. This removes excess starch, which helps the fries get extra crispy.
- Parboil the Potatoes: Place the rinsed fries in a large pot and cover them with cold water. Bring the water to a boil and cook for about 5-7 minutes, or until the fries are slightly softened but not fully cooked. This parboiling step is crucial for achieving that perfect fluffy interior and crispy exterior.
- Dry the Potatoes: Drain the fries and spread them out on a baking sheet lined with paper towels. Pat them dry with more paper towels. It’s important to get them as dry as possible before frying.
- First Fry: Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Carefully add the fries to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 5-7 minutes, or until the fries are pale golden and slightly softened.
- Second Fry: Remove the fries from the oil and place them on a wire rack to drain. Let them cool completely. This is another important step for achieving ultimate crispiness. Once cooled, you can even refrigerate them for a few hours or overnight.
- Final Fry: Increase the oil temperature to 375°F (190°C). Fry the fries again in batches for about 2-3 minutes, or until they are golden brown and crispy.
- Season and Serve: Remove the fries from the oil and place them on a wire rack to drain. Immediately season them with salt. Serve hot!
Preparing the Steak:
Finally, let’s get to the star of the show – the steak! A perfectly cooked ribeye is a thing of beauty, and I’m going to guide you through the process of achieving steakhouse-quality results at home.
- Prep the Steak: Take the ribeye steaks out of the refrigerator about 30 minutes before cooking. This allows them to come to room temperature, which helps them cook more evenly. Pat the steaks dry with paper towels. This is crucial for getting a good sear.
- Season the Steak: In a small bowl, combine the olive oil, minced garlic, dried thyme, and smoked paprika. Rub this mixture all over the steaks, ensuring they are evenly coated. Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning!
- Sear the Steak: Heat a large cast-iron skillet over high heat until it is smoking hot. This is essential for getting a beautiful sear. Carefully place the steaks in the hot skillet, making sure not to overcrowd the pan.
- Cook to Desired Doneness: Sear the steaks for about 3-4 minutes per side for medium-rare, or longer for your desired level of doneness. Use a meat thermometer to check the internal temperature.
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-145°F (57-63°C)
- Medium-Well: 145-155°F (63-68°C)
- Well-Done: 155°F+ (68°C+)
- Rest the Steak: Remove the steaks from the skillet and place them on a cutting board. Tent them loosely with foil and let them rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
Assembling and Serving:
Now for the best part – putting it all together! This is where all your hard work pays off.
- Slice the Steak: After the steak has rested, slice it against the grain into thin strips. This makes it easier to eat and more tender.
- Plate the Frites: Arrange a generous portion of the crispy frites on a plate.
- Top with Steak: Place the sliced steak on top of the frites.
- Drizzle with Chimichurri: Generously drizzle the chimichurri sauce over the steak and frites. Don’t be afraid to use a lot – it’s what makes this dish so special!
- Serve Immediately: Serve immediately and enjoy! This dish is best enjoyed hot and fresh.
Tips for Success:
- Quality Ingredients: Use high-quality ingredients for the best flavor. Fresh herbs, good olive oil, and well-marbled ribeye steaks will make a big difference.
- Don’t Overcrowd the Pan: When frying the fries or searing the steak, don’t overcrowd the pan. This will lower the temperature of the oil or skillet and prevent them from browning properly.
- Temperature Control: Use a thermometer to ensure the oil is at the correct temperature for frying the fries and the steak is cooked to your desired level of doneness.
- Resting is Key: Don’t skip the resting step for the steak. It’s crucial for achieving a tender and juicy final product.
- Adjust Seasoning: Taste and adjust the seasoning of the chimichurri and the steak as needed. Everyone’s taste preferences are different, so don’t be afraid to experiment.
Variations:
- 2 (10-12 ounce) ribeye steaks, about 1 inch thick
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 pounds russet potatoes, peeled
- Vegetable oil, for frying
- Salt, to taste
- 1 cup packed fresh parsley leaves
- 1/2 cup packed fresh cilantro leaves
- 1/4 cup fresh oregano leaves
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 red chili pepper, seeded and finely chopped (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- In a food processor, combine the parsley, cilantro, and oregano. Pulse until finely chopped. You don’t want a paste, just finely chopped herbs. If you don’t have a food processor, you can finely chop the herbs by hand.
- Add the minced garlic and chopped red chili pepper (if using) to the food processor. Pulse a few more times to incorporate.
- Pour in the red wine vinegar and olive oil. Pulse until everything is well combined. The chimichurri should have a slightly loose, saucy consistency.
- Transfer the chimichurri to a bowl. Stir in the dried oregano, red pepper flakes (if using), salt, and pepper. Taste and adjust the seasoning as needed. You might want a little more salt, a touch more vinegar, or a pinch of red pepper flakes depending on your preference.
- Cover the bowl and refrigerate the chimichurri for at least 30 minutes, or even better, for a few hours. This allows the flavors to meld together beautifully. The longer it sits, the better it gets!
- Peel the russet potatoes and cut them into even-sized fries, about 1/2 inch thick. Consistency is key for even cooking!
- Place the cut fries in a large bowl of cold water. Rinse them several times, until the water runs clear. This removes excess starch, which helps the fries get extra crispy.
- Place the rinsed fries in a large pot and cover them with cold water. Bring the water to a boil and cook for about 5-7 minutes, or until the fries are slightly softened but not fully cooked. This parboiling step is crucial for achieving that perfect fluffy interior and crispy exterior.
- Drain the fries and spread them out on a baking sheet lined with paper towels. Pat them dry with more paper towels. It’s important to get them as dry as possible before frying.
- Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Carefully add the fries to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 5-7 minutes, or until the fries are pale golden and slightly softened.
- Remove the fries from the oil and place them on a wire rack to drain. Let them cool completely. This is another important step for achieving ultimate crispiness. Once cooled, you can even refrigerate them for a few hours or overnight.
- Increase the oil temperature to 375°F (190°C). Fry the fries again in batches for about 2-3 minutes, or until they are golden brown and crispy.
- Remove the fries from the oil and place them on a wire rack to drain. Immediately season them with salt. Serve hot!
- Take the ribeye steaks out of the refrigerator about 30 minutes before cooking. This allows them to come to room temperature, which helps them cook more evenly. Pat the steaks dry with paper towels. This is crucial for getting a good sear.
- In a small bowl, combine the olive oil, minced garlic, dried thyme, and smoked paprika. Rub this mixture all over the steaks, ensuring they are evenly coated. Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning!
- Heat a large cast-iron skillet over high heat until it is smoking hot. This is essential for getting a beautiful sear. Carefully place the steaks in the hot skillet, making sure not to overcrowd the pan.
- Sear the steaks for about 3-4 minutes per side for medium-rare, or longer for your desired level of doneness. Use a meat thermometer to check the internal temperature.
- Remove the steaks from the skillet and place them on a cutting board. Tent them loosely with foil and let them rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
- After the steak has rested, slice it against the grain into thin strips. This makes it easier to eat and more tender.
- Arrange a generous portion of the crispy frites on a plate.
- Place the sliced steak on top of the frites.
- Generously drizzle the chimichurri sauce over the steak and frites. Don’t be afraid to use a lot – it’s what makes this dish so special!
- Serve immediately and enjoy! This dish is best enjoyed hot and fresh.
- Use high-quality ingredients for the best flavor. Fresh herbs, good olive oil, and well-marbled ribeye steaks will make a big difference.
- When frying the fries or searing the steak, don’t overcrowd the pan. This will lower the temperature of the oil or skillet and prevent them from browning properly.
- Use a thermometer to ensure the oil is at the correct temperature for frying the fries and the steak is cooked to your desired level of doneness.
- Don’t skip the resting step for the steak. It’s crucial for achieving a tender and juicy final product.
- Taste and adjust the seasoning of the chimichurri and the steak as needed. Everyone’s taste preferences are different, so don’t be afraid to experiment.
Conclusion:
This Steak Frites Chimichurri recipe isn’t just another meal; it’s an experience. The perfectly seared steak, the crispy, golden fries, and that vibrant, herbaceous chimichurri sauce – it all comes together in a symphony of flavors and textures that will leave you craving more. Trust me, once you’ve tasted this, you’ll understand why I’m so excited to share it with you. It’s the kind of dish that elevates a simple weeknight dinner into something truly special, and it’s impressive enough to serve to guests without spending hours slaving away in the kitchen.
But what truly makes this recipe a must-try is its versatility. While I’ve presented it as Steak Frites Chimichurri, the individual components can be mixed and matched to create entirely new dishes. For example, that incredible chimichurri sauce isn’t just for steak! Try it drizzled over grilled chicken or fish, tossed with roasted vegetables, or even spread on a sandwich for a burst of fresh flavor. The possibilities are endless!
And speaking of variations, feel free to experiment with the steak cut. While I personally love a good ribeye or New York strip for this recipe, a flank steak or skirt steak would also work beautifully. Just be sure to adjust the cooking time accordingly to ensure it’s cooked to your liking. For the fries, you can use your favorite type of potato – russet, Yukon gold, or even sweet potato fries would be delicious. If you’re feeling adventurous, try adding some spices to the fries before baking or frying them, such as paprika, garlic powder, or chili powder.
Serving Suggestions:
* For a complete meal: Serve with a simple green salad or some grilled asparagus.
* For a party: Cut the steak into smaller pieces and serve as appetizers with the chimichurri sauce on the side.
* For a quick lunch: Use leftover steak and fries to make a delicious steak and fries sandwich with chimichurri mayo.
I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a celebration of simple ingredients, bold flavors, and the joy of cooking. So, what are you waiting for? Gather your ingredients, fire up the grill (or the oven!), and get ready to create a culinary masterpiece.
I truly believe that this Steak Frites Chimichurri will become a staple in your kitchen. It’s a crowd-pleaser, it’s relatively easy to make, and it’s absolutely delicious. But don’t just take my word for it – try it for yourself!
And most importantly, I want to hear about your experience. Did you make any modifications to the recipe? Did you discover a new serving suggestion that you absolutely loved? Share your thoughts, photos, and stories in the comments below. I can’t wait to see what you create! Happy cooking!
Steak Frites Chimichurri: A Delicious and Easy Recipe
Juicy ribeye steak served over crispy homemade frites, all drizzled with a vibrant and flavorful chimichurri sauce. A steakhouse classic you can easily make at home!