How to Make Steak Frites with Chimichurri | Recipes Recommended

steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken breast is leaner and generally less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and offers a similar cooking profile.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs can be more accessible and have a longer shelf life.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lower in calories and can be homemade.

Start by prepping russet potatoes, selecting ones that are hard to the touch and free of sprouts.

Wash the potatoes in cold water in a colander to remove debris.

Slice a thin piece from one side of the potato lengthwise to create a stable base.

Cut the potatoes into slices the width of your finger, stacking them for uniformity.

Place the cut fries in a bowl, cover with water, and drain off the water to remove starch.

Repeat the rinsing process until the water is no longer cloudy, then soak the fries in water for at least 30 minutes.

After soaking, drain the potatoes and spread them on a paper towel lined sheet pan to dry.

If possible, let the fries chill uncovered in the fridge to dry quickly, or overnight if you have time.

Prepare the chimichurri sauce by combining 1/4 cup of hot water, 2 teaspoons of dried oregano, and salt in a small bowl and steep for 5 minutes.

In a Vitamix, add 1.5 cups of fresh parsley, 1/2 cup of cilantro, 6 minced garlic cloves, and 1/2 teaspoon of red chili flakes, pulsing until pulpy but not pureed.

Incorporate the steeped oregano water into the herb mixture along with 1/4 to 1/2 cup of red wine vinegar, pulsing briefly to combine.

Transfer the mixture to a medium bowl and whisk in 1/2 cup of olive oil until emulsified. Cover and let sit at room temperature for at least 1 hour.

Heat oil in a deep fryer or Dutch oven to 325°F, cooking the fries in batches for at least 7 minutes until slightly golden but not crispy.

Let the fries rest on a wire rack or in a bowl with paper towels for at least 15 minutes.

Season the boneless ribeye steak with kosher salt at least 30 minutes before cooking, allowing the salt to penetrate.

Blot off any moisture from the steak with a paper towel to prevent steaming during cooking.

Heat a carbon steel pan over medium-high heat, pouring out excess oil if necessary to avoid splattering.

Place the steak in the pan and cook for 3 to 5 minutes without moving it, checking for a crust to form before flipping.

Add smashed garlic cloves, fresh thyme, and butter to the pan after flipping the steak, basting it with the melted butter.

Once the steak is cooked to your liking, remove it to a cutting board and let it rest for no less than 10 minutes.

Increase the oil temperature to 375°F and fry the potatoes in batches for 2 to 4 minutes until super crispy, watching carefully to avoid overcooking.

Transfer the fries to a large bowl, season generously with salt and any other desired seasonings, and toss to coat.

Cooking Techniques

Equipment Needed

Spice Level:

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