Bold, restaurant-style chimichurri steak and garlic frites that bring big flavor with super simple steps.
This dish is all about contrast and balance: juicy, perfectly seared steak paired with a fresh, herby chimichurri sauce that cuts through the richness, alongside golden, garlicky oven fries.
It's the kind of meal that feels like a steakhouse treat but is simple enough to make at home for a weeknight upgrade or a relaxed weekend dinner.
Try my Steak Tacos, these Steak Tips and my Herbed Skirt Steak, next.
Ingredients
For the Steak
- Steak (ribeye, sirloin, or filet mignon): Tender, high-quality cut for a juicy, flavour-rich base
- Olive oil: Helps create a golden crust and locks in moisture during cooking
For the Chimichurri Sauce
- Parsley: Fresh, vibrant herb that forms the green, earthy base of the sauce
- Garlic cloves: Sharp, aromatic depth that gives chimichurri its signature kick
- Red wine vinegar: Bright acidity that balances richness
- Olive oil: Smooth, rich carrier that brings everything together
- Dried oregano: Warm, slightly bitter herbal note for complexity
- Chili flakes (optional): Gentle heat for a subtle kick
For the Garlic Frites
- Potatoes: Starchy base that crisps beautifully in the oven
- Garlic cloves (finely grated): Infused flavour that coats the fries
- Olive oil: Helps crisp the edges and adds richness
See recipe card for quantities.
Instructions
- Step 1: Make the chimichurri: Finely chop parsley and garlic, then mix with red wine vinegar, olive oil, oregano, and chili flakes if using. Stir and let sit 10-15 minutes to develop flavor.
- Step 2: Toss potatoes with olive oil, grated garlic, and salt. Spread on a baking tray and roast at 200°C (400°F) for 25-30 minutes, turning halfway, until golden and crisp.
- Step 3: Season steak with salt and pepper, then rub with olive oil. Sear on high heat for 3-4 minutes per side (medium-rare or to preference). Rest for a few minutes, then slice thinly.
- Step 4: Slice steak against the grain, spoon over chimichurri and serve with hot garlic frites.
Substitutions
- Parsley: Use coriander or a mix of coriander and parsley
- Steak: Go for chicken breast or portobello mushrooms
- Red wine vinegar: Try lemon juice or apple cider vinegar
Variations
- Add grilled onions or peppers on top for extra sweetness and texture
- Swap fries for sweet potato wedges for a nutrient-dense twist
- Turn it into a bowl with rice or quinoa and extra chimichurri drizzle
Equipment
I used a heavy pan or grill pan for searing the steak and a baking tray lined with parchment for roasting fries.
Storage
Steak is best eaten fresh but can be stored in an airtight container for up to 3 days.
Chimichurri keeps well in the fridge for up to 5 days; flavors deepen over time. Fries are best fresh, but can be reheated in an oven or air fryer to regain crispiness.
Top tip
Let your steak rest for at least 5 minutes before slicing to keep it juicy and tender.
FAQ
Yes, it actually tastes better after resting for a few hours as the flavors develop and deepen.
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Chimichurri Steak and Garlic Frites
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 garlic cloves
- 2 tablespoon red wine vinegar 30 ml
- 5 tablespoon olive oil 75 ml
- ½ teaspoon dried oregano
- Pinch of chili flakes optional
For the Garlic Frites
- 14 oz potatoes peeled and cut into thin fries (400 g)
- 2 garlic cloves finely grated
- 1 tablespoon olive oil 15-30 ml
- Salt to taste
Instructions
- Make the Chimichurri:
- Finely chop parsley and garlic. In a bowl, combine with red wine vinegar, olive oil, oregano, and chili flakes (if using). Stir and let sit for 10-15 minutes to allow flavors to meld.
- Prepare the Fries:
- Toss the thin-cut potatoes with grated garlic, olive oil, and salt. Spread on a baking sheet in a single layer and roast at 400°F (200°C) for 25-30 minutes, flipping halfway through, until crispy and golden.
- Cook the Steak:
- Season steak with salt and pepper, then rub with olive oil. Grill or pan-sear over high heat to your desired doneness (about 3-4 minutes per side for medium-rare). Let rest for a few minutes, then slice thinly.
- Serve:
- Plate the sliced steak and spoon chimichurri over the top. Serve alongside the hot garlic fries.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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