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Chimichurri Steak and Garlic Fries

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.