Chimichurri Steak and Garlic Frites coming at you! This match made in heaven will have you licking the plate clean. Bold fresh flavors from the chimichurri steak paired with the ultimate coziness of garlic frites, you are in for a treat. But don’t be fooled, this may look romantic but there is a lot of garlic, you might not want to go in for the kiss right away. Well, maybe after a full belly of this dish you won’t care, garlic and all! Check out the recipe at the bottom of the page.
This past New Year’s Eve, like many of you we had a quiet night in. We got a steak, popped a bottle of prosecco, and watched the ball drop from home. Our plan was to make steak with our Spicy Garlic Linguine. As we were chopping the parsley we began talking about the fresh taste parsley provides and our love for a good chimichurri. Well, one thing led to another and we decided to switch directions and make a steak chimichurri along side out Spicy Garlic Linguine.
We were blown away. The next week all we did was talk about the chimichurri and how we needed to make it again. So we did, 5 times to be exact! Next came the garlic frites. Our favorite burger place in Baltimore is Clark Burger where they are known for their poutine but the real secret is their garlic fries. It clicked, garlic frites would be the ultimate pairing for the chimichurri steak. It’s a crowd pleasing meal that most would think took you hours but comes together with ease and has a relaxed feel about it that will keep you around the table talking and eating this Chimichurri Steak and Garlic Frites all night long.
Tools to use
Air Fryer, Deep Fryer or Oven: There are many options to cook your fries, we personally love our air fryer for fries as well as the oven. But, if you are going all out, do the damn thing in the deep frier.
Grill or Cast Iron Skillet: To cook your steak you will need either your outdoor grill or a nice cast iron skillet to char and seal the outside of the steak.
Steak: Get yourself a nice cut of steak for this Chimichurri Steak and Garlic Frites. We chose for a sirloin but have also made this with a porterhouse and filet mignon.
Parsley: You will need about a cup of parsley for the chimichurri, it is the main ingredient. We like to also take this fresh pop of flavor and sprinkle some hand picked parsley onto the garlic frites.
Red Wine Vinegar: This provides a nice kick to the chimichurri, if you don’t have red wine vinegar, white vinegar works well but add small amounts at a time since it is more potent.
Potatoes: We used russet potatoes because they can be found in almost any grocery store and crisp up perfectly.
Garlic: Almost everything in this Chimichurri Steak and Garlic Frites requires garlic and you won’t be disappointed. If you are not a garlic fan this is not the recipe for you!
Mayonnaise: Any good aioli uses mayonnaise as the base but if you don’t like mayonnaise plain greek yogurt is a pretty good alternative.
Step by step
To make this Chimichurri Steak and Garlic Frites start by adding salt, pepper, and meat tenderizer to the steak. Let the steak rest in the fridge for at least 30 minutes. Next, chop up the potatoes into wedges and long stripes. Immerse them into a cold bowl of water while you continue chopping up the parsley and garlic. Combine all of the chimichurri ingredients into a bowl and let rest. Next combine all of your garlic aioli ingredients into a bowl. Let the aioli sit in the fridge while you make everything else.
Remove the potato wedges from the water and pat them dry with paper towels. Turn your air fryer, oven, or deep fryer on to start heating up to 400 degrees. Sprinkle a pinch or two of garlic powder, onion powder, salt, and paprika to the potatoes. Cook for 20 minutes flipping midway through. Heat the grill or cast iron skillet to medium. Make sure your grill or cast iron skillet is oiled well so the steak doesn’t stick. Grill the steak until you reach your desired temperature. Remove the steak and let rest a few minutes before slicing. Serve the steak with chimichurri over top and the wedges with a sprinkle of salt, garlic, and garlic aioli.
From our kitchen to yours, cheers!
Chimichurri Steak and Garlic Frites
- 1 cup parsley finely chopped
- 1 tbsp minced garlic
- ½ tsp oregano
- ½ tsp salt
- ½ tsp red pepper flakes
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1-2 tsp salt
- 1-2 tsp pepper
- meat tenderizer to cover steak
- 2 russel potatoes
- 1 tbsp minced garlic
- 6 tbsp mayonnaise
- ½ tsp lemon juice
- 1 pinch salt extra for fries
- 1 pinch pepper extra for fries
- ¼ cayenne pepper extra for fries
- In an oven or air fryer, preheat to 400°
- Add the steak to a lipped plate or sheet pan and puncture using a fork. Sprinkle salt, pepper, and meat tenderizer. Cover and put in the refridgerate for at least 30 minutes.
- Combine all chimichurri ingredients into a bowl, mix well, cover and refrigerate
- Combine the garlic, mayonnaise, lemon juice, salt, pepper, and cayenne pepper from the Garlic Frites ingredients and mix well. Cover and refridgerate.
- Slice the potatoes to make wedges or fries and add them to a bowl of water to help remove some of the starch. Let sit for 10-15 minutes.
- Pat the potatoes dry, sprinkle salt, pepper, and cayenne to the potatoes and add to a sheet pan or airfryer. If adding to a sheet pan in the oven drizzle olive oil over the potatoes as well.
- Let bake for 10 minutes, flip, and bake for another 10 minutes. While the fries are cooking heat a cast iron skillet or grill over medium heat. Once heated, add about a tablespoon of oil and steak to sear. Cook on both sides until your desired liking. Remove and let rest about 5-10 minutes.
- Slice steak and drizzle chimichurri on top. Remove fries from the oven sprinkle with salt and serve with garlic aoili!