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Steak Frites with Chimichurri

This French inspired steak and potato dish, with a not so subtle nod to Argentina, is sure to hit every single taste bud on your tongue.

SERVINGS: 6

Total Time: 30 Minutes

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ingredients

  • Half a Hand Full of Cilantro
  • Half a Hand Full of Oregano
  • A Hand Full of Parsley
  • 8 Cloves of Garlic
  • 3 Potatoes
  • 2 Pounds of Steak
  • Half a Teaspoon of Smoked Paprika
  • Half a Cup of Olive Oil
  • A Quarter Cup of Red Wine Vinegar

Notes

  1. Get yourself a nice cut of meat. You’re saving money by cooking this meal yourself, and trust me, your choice in steak will make a difference. I prefer a ribeye or strip steak, and you’re definitely going to want to find one that is THICK! Shoot for an inch or more.

Directions

  • Turn your oven on to 425 degrees Fahrenheit.
  • Make your Potatoes
    • Slice your potatoes in to french fries, or cube them, whichever you’d prefer.
    • If you’re making fries, pour some neutral oil in a pot and heat until 325 degrees Fahrenheit.
    • If you are making french fries, go ahead and drop some potatoes in the oil and fry until golden brown. You don’t want to overcrowd the plan, so do a little at a time until you are done. This takes a while, so get started early!
    • If you are baking potatoes, toss the cubes in oil, season, and place in the oven for 25-30 minutes.
  • Salt both sides of your steak and set aside.
  • Make your Chimichurri
    • Pick your oregano, cilantro, and parsley. Try not to get the stems.
    • Peel and dice your garlic. Dice the garlic, we do not want large chunks of garlic in our chimichurri.
    • Grab your picked herbs and slice very finely. The finer we slice, the smoother our sauce will feel. As much as we want good flavor, we want a nice mouth feel.
    • Add the garlic to the herbs.
    • Add as much olive oil to the herbs as we have herbs (around half a cup). The herbs shouldn’t be swimming in the oil, but they should be nearly floating. Add half as much red wine vinegar (around a quarter cup).
    • Whisk your sauce together and adjust for salt. Taste and adjust. Take your time here, you can’t take the salt back out.
  • Cook your Steak
    • Place a skillet on a burner and turn the heat to high.
    • Add oil to the skillet and heat until it moves like water.
    • When the oil is hot, place your steak in the skillet and sear for 2-3 minutes.
    • Flip your steak and sear for another 2-3 minutes.
    • Move your skillet to the oven and bake until the center is 130 degrees Fahrenheit. Pull the steak after 8 minutes to check the temperature.
    • Remove the steak from the skillet and let rest for for at least 5 minutes.
  • Plate the dish
    • Slice your steak finely and against the grain.
    • Lay out neatly on the side of the plate. Leave just enough space between each of meat so that you can see the inside of each slice. These should be laying almost like dominoes.
    • Add a line of chimichurri down the top of your steak.
    • Fill in the other half of your plate with your potato of choice.
  • Enjoy!