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.