This Chimichurri Steak is a favorite in our house. Don’t be intimidated by the the fancy name, it is very easy to make.

This is one of those dishes I lean on when I want to serve something that feels restaurant-worthy without actually being in a restaurant. It’s perfect for date night at home, casual entertaining, or those weekends when you’re craving something hearty and satisfying but don’t want to spend hours in the kitchen.

Why This Recipe Is a Family Favorite

Life is busy. Between school runs, work deadlines, laundry piles, and everything in between, cooking can sometimes feel like just another thing on the list. That’s why I love recipes like this ones that deliver big flavor without big effort.

Here’s why this dish earns repeat status in my kitchen:

Quick prep, big payoff – Everything comes together in under an hour.
Simple ingredients – Nothing obscure or hard to find.
Flexible – Easy to adjust for different tastes and appetites.
Perfect for sharing – Steak and fries always feel like a treat.

And that chimichurri? It’s fresh, vibrant, and forgiving. You don’t have to measure it perfectly for it to taste amazing which is always a win.

What Is Chimichurri, Anyway?

If you’ve never made chimichurri before, don’t let the name intimidate you. It’s a classic Argentine sauce made with fresh herbs, garlic, olive oil, and vinegar. Think bright, herby, and slightly tangy the perfect contrast to rich, juicy steak.

What I love most about chimichurri is how it transforms simple food. A spoonful over steak instantly adds freshness and depth, and it also works beautifully drizzled over fries, veggies, or even crusty bread.

Let’s Talk Steak

You don’t need an expensive cut or professional grill skills to make great steak at home. This recipe works well with:

Ribeye
Sirloin
Filet mignon

The key is high heat and minimal fuss. Season generously, cook it hot and fast, and then this part matters let it rest. Resting allows the juices to redistribute so every bite stays tender and flavorful.

If cooking steak ever feels intimidating, here’s my best advice: trust your instincts and don’t overthink it. Steak is more forgiving than we give it credit for.

Garlic Fries: The Unsung Hero

Let’s be honest garlic fries are often the first thing gone.

These oven-roasted fries are crispy on the outside, fluffy on the inside, and packed with garlicky goodness. Roasting them instead of frying keeps things simple and less messy, which is always appreciated when you’re cooking for a crowd (or just cleaning up solo).

The trick here is:

Thin, even cuts
Plenty of space on the pan
A mid-roast flip

That’s it. No soaking, no fancy steps, just straightforward, reliable fries.

Chimichurri Steak and Garlic Fries Recipe

Ingredients You’ll Need

For the Steak:

10 oz steak (ribeye, sirloin, or filet mignon) (300 g)
1 tablespoon olive oil (15 ml)
Salt and black pepper, to taste

For the Chimichurri Sauce:

1 small bunch of parsley
2–3 garlic cloves
2 tablespoons red wine vinegar (30 ml)
5 tablespoons olive oil (75 ml)
½ teaspoon dried oregano
Pinch of chili flakes (optional)

For the Garlic Fries:

14 oz potatoes, peeled and cut into thin fries (400 g)
2 garlic cloves, finely grated
1–2 tablespoons olive oil (15–30 ml)
Salt, to taste

Ingredients for Chimichurri Steak and Garlic Fries

Step-by-Step Instructions (No Guesswork Here)

1. Make the Chimichurri

Start with the sauce so it has time to rest and develop flavor.

Finely chop the parsley and garlic. Add them to a bowl along with the red wine vinegar, olive oil, dried oregano, and chili flakes if you’re using them. Stir well and set aside for 10–15 minutes.

This resting time softens the garlic and allows everything to come together into a smooth, balanced sauce. If it looks a little rustic, that’s perfect chimichurri is not meant to be polished.

2. Prepare the Garlic Fries

Preheat your oven to 400°F (200°C).

Toss the cut potatoes with grated garlic, olive oil, and salt until evenly coated. Spread them out in a single layer on a baking sheet crowding is the enemy of crispiness here.

Roast for 25–30 minutes, flipping halfway through, until golden and crispy on the edges.

If your kitchen starts smelling amazing at this point, you’re doing it right.

coating the fries with garlic, olive oil, and salt

3. Cook the Steak

Pat the steak dry and season generously with salt and black pepper. Rub with olive oil.

Heat a grill pan, skillet, or grill to high heat. Cook the steak for about 3–4 minutes per side for medium-rare, adjusting time based on thickness and preference.

Once cooked, transfer to a plate and let it rest for a few minutes. This step is essential don’t skip it, even if everyone is hovering nearby.

Slice thinly against the grain before serving.

4. Serve and Enjoy

Arrange the sliced steak on a plate and spoon chimichurri generously over the top. Serve with the hot garlic fries on the side, and don’t be surprised if someone drizzles extra chimichurri over everything.

Because… that’s just how it goes.

Helpful Tips From One Home Cook to Another

Make chimichurri ahead – It keeps well in the fridge for up to 3 days.
Use what you have – If parsley is scarce, a little cilantro can step in.
Cooking for more people? – This recipe doubles easily.
Leftovers – Steak makes an amazing sandwich or salad topper the next day.

Perfect for Parties and Get-Togethers

This dish is ideal for casual entertaining. You can prep the chimichurri early, cut the fries ahead of time, and cook the steak right before serving. It feels impressive without pulling you away from your guests which, honestly, is the dream.

Serve it family-style on a big platter and let everyone help themselves. That relaxed, shared experience is what makes meals memorable.

If you try this recipe, I hope it becomes one of those dishes that gets requested again and again. The kind that brings everyone to the table just a little faster.

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Chimichurri Steak and Garlic Fries

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Ingredients

For the Steak:

10 oz steak – ribeye, sirloin, or filet mignon 300 g
1 tablespoon olive oil 15 ml
Salt and black pepper to taste

For the Chimichurri Sauce:

1 small bunch of parsley
2-3 garlic cloves
2 tablespoons red wine vinegar 30 ml
5 tablespoons olive oil 75 ml
½ teaspoon dried oregano
Pinch of chili flakes optional

For the Garlic Fries:

14 oz potatoes, peeled and cut into thin fries 400 g
2 garlic cloves finely grated
1-2 tablespoons olive oil 15–30 ml
Salt to taste

Instructions

Start with the sauce so it has time to rest and develop flavor.
Finely chop the parsley and garlic. Add them to a bowl along with the red wine vinegar, olive oil, dried oregano, and chili flakes if you’re using them. Stir well and set aside for 10–15 minutes.
This resting time softens the garlic and allows everything to come together into a smooth, balanced sauce. If it looks a little rustic, that’s perfect chimichurri is not meant to be polished.
Preheat your oven to 400°F (200°C).
Toss the cut potatoes with grated garlic, olive oil, and salt until evenly coated. Spread them out in a single layer on a baking sheet crowding is the enemy of crispiness here.
Roast for 25–30 minutes, flipping halfway through, until golden and crispy on the edges.
If your kitchen starts smelling amazing at this point, you’re doing it right.
Pat the steak dry and season generously with salt and black pepper. Rub with olive oil.
Heat a grill pan, skillet, or grill to high heat. Cook the steak for about 3–4 minutes per side for medium-rare, adjusting time based on thickness and preference.
Once cooked, transfer to a plate and let it rest for a few minutes. This step is essential don’t skip it, even if everyone is hovering nearby.
Slice thinly against the grain before serving.
Arrange the sliced steak on a plate and spoon chimichurri generously over the top. Serve with the hot garlic fries on the side, and don’t be surprised if someone drizzles extra chimichurri over everything.