Dinner

Steak Frites with Chimichurri Recipe

ByLila Prescott August 10, 2026August 10, 2026

Introduction

Steak frites with chimichurri is a classic and satisfying dish that pairs a perfectly seared steak with crispy homemade fries and a bright, herbaceous sauce. This recipe will guide you through making restaurant-quality steak and fries right at home, topped with zesty chimichurri for an irresistible finish.

The image shows a gray round plate set on a white marbled texture, holding a meal of sliced steak, potato wedges, and a small bowl of green sauce. The steak is cut into six thick slices, with a pink center and a dark brown crust, arranged in a line at the front right of the plate. On top of the steak is a bright green sauce, chunky and glossy. To the left of the steak, there is a pile of golden-brown potato wedges, crispy on the outside with a speckled black pepper seasoning. At the upper right corner of the plate, a small gray bowl holds more of the same green sauce, textured with visible bits of herbs. The whole dish looks warm and fresh. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (10-12 oz) ribeye or New York strip steaks
1 teaspoon salt

½ teaspoon black pepper
1 tablespoon olive oil

2 tablespoons unsalted butter
2 cloves garlic (smashed)

2 sprigs fresh thyme or rosemary (optional)
2 large russet potatoes (cut into thin strips)
4 cups vegetable oil (for frying)

1 teaspoon salt (for fries)
½ teaspoon black pepper (for fries)
1 cup fresh parsley (finely chopped)

2 tablespoons fresh oregano (chopped) or 1 teaspoon dried
4 cloves garlic (minced)
½ teaspoon red pepper flakes (optional)

½ teaspoon salt (for chimichurri)
¼ teaspoon black pepper (for chimichurri)
⅓ cup red wine vinegar

½ cup extra virgin olive oil

Instructions

Step 1: Peel and cut the potatoes into thin fries. Soak them in cold water for at least 30 minutes to remove excess starch, then drain and pat completely dry.
Step 2: Heat the vegetable oil in a deep pot to 325°F (163°C). Fry the potatoes in batches for 3-4 minutes until softened but not browned. Remove and drain.

Step 3: Increase the oil temperature to 375°F (190°C) and fry the potatoes again for 2-3 minutes until golden and crispy. Remove and toss with salt and black pepper while still hot.
Step 4: Pat the steaks dry and season both sides with salt and black pepper.
Step 5: Heat olive oil in a cast iron skillet over high heat until shimmering. Sear the steaks for 3-4 minutes per side for medium-rare.

Step 6: In the last minute of cooking, add butter, smashed garlic, and thyme or rosemary to the pan. Baste the steaks by spooning melted butter over them.
Step 7: Remove steaks from the skillet and let rest for 5 minutes before slicing.
Step 8: To make the chimichurri sauce, combine parsley, oregano, minced garlic, red pepper flakes, salt, and black pepper in a bowl. Stir in red wine vinegar, then slowly whisk in olive oil until well combined. Let sit for at least 10 minutes to develop flavors.

Step 9: Serve the sliced steak drizzled with chimichurri sauce alongside the crispy fries. Enjoy immediately for the best taste.

Tips & Variations

Soaking the fries in cold water removes excess starch and helps achieve extra crispiness.
For a smoky flavor, add a pinch of smoked paprika to the chimichurri.

Use a meat thermometer to cook steaks to your preferred doneness: 130°F (54°C) for medium-rare.
Try swapping russet potatoes for sweet potatoes for a different twist on fries.

Storage

Store leftover steak and fries separately in airtight containers in the refrigerator for up to 2 days. Reheat fries in a hot oven or air fryer to maintain crispness. Reheat steak gently in a pan over low heat or covered in the microwave to avoid drying out. Chimichurri can be stored in an airtight container for up to 3 days and stirred before serving.

How to Serve

A white plate on a white marbled surface holds a meal with three parts: on the right side, several slices of medium-rare steak with a pink center and a brown grilled outer edge, topped with a bright green, chunky herb sauce. On the left, golden-brown potato wedges with a crispy, speckled outer skin and soft inside. At the top right of the plate, a small white bowl filled with the same green herb sauce, which looks fresh and slightly oily. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, other tender cuts like sirloin or filet mignon work well. Adjust cooking time based on thickness and desired doneness.

How do I know when the fries are cooked perfectly?

During the first fry, the fries should be soft but not browned. The second fry at a higher temperature crisps them to a golden color and crunchy texture. Toss with salt immediately after frying for best flavor.