Description
A classic and satisfying Steak Frites with Chimichurri recipe featuring perfectly seared ribeye or New York strip steaks paired with crispy double-fried russet potatoes and a vibrant, flavorful chimichurri sauce made from fresh herbs and garlic.
Ingredients
Scale
Steak
- 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)
French Fries
- 2 large russet potatoes (cut into thin strips)
- 4 cups vegetable oil (for frying)
- 1 teaspoon salt
- ½ teaspoon black pepper
Chimichurri Sauce
- 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
- ¼ teaspoon black pepper
- ⅓ cup red wine vinegar
- ½ cup extra virgin olive oil
Instructions
- Prepare the Potatoes: Peel and slice the russet potatoes into thin strips. Soak them in cold water for at least 30 minutes to remove excess starch, which helps achieve crispier fries. Drain thoroughly and pat dry with paper towels before frying.
- Cook the Fries: Heat vegetable oil in a deep pot to 325°F (163°C). Fry the potato strips in batches for 3-4 minutes until softened but not browned. Remove the fries and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry the potatoes again for 2-3 minutes until golden and crispy. Remove and immediately toss with salt and pepper while hot.
- Cook the Steak: Pat the steaks dry and season generously with salt and black pepper. Heat olive oil in a cast iron skillet over high heat until shimmering. Sear the steaks for 3-4 minutes per side to achieve medium-rare doneness. In the final minute, add butter, smashed garlic cloves, and thyme or rosemary sprigs to the pan. Baste the steaks continuously with melted butter using a spoon. Remove from heat and let rest for 5 minutes before slicing to retain juices.
- Make the Chimichurri Sauce: In a bowl, combine finely chopped parsley, oregano, minced garlic, red pepper flakes if using, salt, and black pepper. Stir in red wine vinegar, then slowly whisk in extra virgin olive oil until the mixture is well emulsified. Allow the sauce to rest for at least 10 minutes to meld the flavors.
- Assemble and Serve: Plate the rested steak and drizzle generously with chimichurri sauce. Serve alongside the crispy double-fried French fries. Enjoy immediately for optimal flavor and texture.
Notes
- Double frying the potatoes ensures extra crispy fries with a tender interior.
- Letting the steak rest after cooking allows juices to redistribute for a juicier bite.
- Chimichurri sauce can be made ahead and refrigerated for up to 2 days; bring to room temperature before serving.
- Use a cast iron skillet for best searing results on the steak.
- Adjust red pepper flakes in chimichurri to control heat intensity.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Argentinian
Keywords: Steak Frites, Chimichurri, Ribeye Steak, New York Strip, French Fries, Double Fried Fries, Argentinian Sauce, Easy Steak Recipe
