Chimichurri Steak and Garlic Frites

This bold and flavorful dish features juicy grilled steak topped with vibrant chimichurri sauce, paired with golden oven-roasted garlic fries. A restaurant-quality meal made right at home!

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Course: Dinner

Cuisine: American

Keyword: steak

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

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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