Why You’ll Love This Recipe
Steak Frites with Chimichurri is a classic French-inspired dish with an Argentine twist. Juicy, pan-seared or grilled steak is paired with crispy, golden fries and drizzled with vibrant, herbaceous chimichurri sauce. This dish is a restaurant-quality meal you can easily recreate at home for a hearty, satisfying dinner that’s bursting with flavor and texture.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ribeye or sirloin steakrusset potatoesolive oilgarlicclovesfresh parsleyfresh cilantrored wine vinegarred chili flakesdried oreganofresh lemon juicesaltblack pepper
directions
Peel and cut the potatoes into thin sticks, then soak in water for at least 30 minutes to remove excess starch.
Drain and pat the potatoes dry, then toss with olive oil and salt.
Bake or fry the fries at 425°F (220°C) until crispy and golden, about 25-30 minutes, flipping halfway.
While fries cook, season the steak with salt and black pepper.
Heat a skillet or grill over high heat and sear the steak for 3-4 minutes per side, or until desired doneness is reached.
Let the steak rest for 5 minutes before slicing.
For the chimichurri, finely chop parsley, cilantro, and garlic, then combine in a bowl with red wine vinegar, olive oil, lemon juice, oregano, chili flakes, salt, and pepper.
Mix well and let sit for 10 minutes to meld flavors.
Serve the steak with fries on the side and a generous drizzle of chimichurri over the top.
Servings and timing
This recipe serves 2-3 people.Preparation time: 20 minutesCooking time: 30 minutesResting and sauce prep time: 15 minutesTotal time: 1 hour 5 minutes
Variations
Use sweet potatoes for a healthier fry option.
Add rosemary or thyme to the fries for an herby touch.
Try skirt steak or flank steak for a more budget-friendly cut.
Substitute the chimichurri with garlic butter for a different flavor profile.
Serve with a side salad to complete the meal.
storage/reheating
Store leftover steak and fries separately in airtight containers in the refrigerator for up to 3 days.Reheat steak gently in a skillet or microwave to preserve moisture.Crisp up fries in an air fryer or oven for best texture.Chimichurri can be refrigerated for up to 5 days and used cold.
FAQs
What cut of steak is best for this recipe?
Ribeye and sirloin are great choices for tenderness and flavor.
Can I use frozen fries?
Yes, but homemade fries offer better texture and flavor.
Is chimichurri spicy?
It has a mild kick from chili flakes, but you can adjust the heat to taste.
Can I grill the steak?
Absolutely, grilling adds a nice smoky flavor.
How do I know when the steak is done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium.
Can I make this dish ahead of time?
The chimichurri can be made in advance, but the steak and fries are best fresh.
What oil is best for frying?
High smoke point oils like canola or peanut oil work best.
Can I use dried herbs for chimichurri?
Fresh herbs are recommended, but dried can work in a pinch.
Do I need a food processor for the chimichurri?
No, chopping by hand works just fine.
Is this dish gluten-free?
Yes, it is naturally gluten-free if no additives are in the fries.
Conclusion
Steak Frites with Chimichurri is a bold and savory dish that brings together the best of French and South American flavors. Whether you’re hosting a dinner or craving a gourmet meal at home, this combination of juicy steak, crispy fries, and zesty chimichurri will satisfy every craving and impress every guest.
Print
Steak Frites with Chimichurri
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Pan‑searing, Baking
- Cuisine: French‑Argentinian fusion
- Diet: Low Lactose
Description
Classic French-style pan-seared steak served with crispy fries and topped with a vibrant Argentinian-style chimichurri sauce.
Ingredients
- 1 lb (450 g) flank steak or ribeye
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil, divided
- 1 lb (450 g) russet potatoes, cut into fries
- 1 tsp paprika (optional)
- For the Chimichurri Sauce:
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh oregano, chopped (or 2 tsp dried)
- ½ tsp red pepper flakes (adjust to taste)
- 2 tbsp red wine vinegar
- ⅓ cup olive oil
- Salt and black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss cut fries with 1 tbsp olive oil, salt, pepper, and paprika. Spread in a single layer on a baking sheet and bake for 25–30 minutes, turning halfway, until golden and crisp.
- Meanwhile, make chimichurri: combine parsley, cilantro, garlic, oregano, red pepper flakes, vinegar, olive oil, salt, and pepper in a bowl. Adjust seasoning to taste, set aside.
- Pat steak dry, season generously with salt and pepper. Heat remaining 1 tbsp olive oil in a cast-iron skillet over high heat.
- Sear steak 3–4 minutes per side (for medium‑rare; cook longer to preference). Remove from pan and let rest on a cutting board for 5–10 minutes.
- Slice steak against the grain. Serve on a platter with fries. Spoon chimichurri over steak just before serving.
Notes
- Resting the steak ensures juiciness and better texture.
- Chimichurri can be made ahead and stored in fridge for up to 3 days — let it sit for flavors to meld.
- Feel free to use sweet potatoes or Yukon golds for fries.
- For extra crisp fries, rinse cut potatoes, pat completely dry, and double-toss in oil halfway through baking.