Chimichurri Steak Frites
This Chimichurri Steak Frites is everything we love about summer cooking. A perfectly grilled steak, crispy homemade fries, and a fresh chimichurri loaded with herbs create a meal that’s simple enough for a weeknight but impressive enough to serve when friends and family come over. Every bite is packed with bright, bold flavours that make you want to fire up the barbecue again the next day.
The star of this recipe is the homemade chimichurri. Fresh parsley, basil, oregano, and chives are combined with garlic, olive oil, vinegar, lemon juice, and a touch of red pepper flakes to create a vibrant sauce that perfectly complements grilled steak. Letting it chill while everything else cooks gives the flavours time to come together, making every spoonful even better.
Instead of traditional fries, we tossed our potatoes with olive oil and fresh lemon zest before air frying them until perfectly golden and crispy. The extra sprinkle of lemon zest after cooking adds a bright finish that pairs beautifully with the rich steak and fresh herb sauce. It’s a simple touch that makes the entire meal feel lighter and perfect for warmer weather.
One of the easiest ways to elevate your steak is by dry brining it with salt before cooking. Even an hour in the refrigerator helps season the meat throughout while creating a better crust on the grill. After a quick rest, slice the steak against the grain and spoon plenty of chimichurri over top before serving.
Whether you’re planning a backyard barbecue, a summer date night, or simply looking for a new way to enjoy steak, this Chimichurri Steak Frites is guaranteed to become a favourite. It’s fresh, vibrant, incredibly satisfying, and one of those meals that reminds us why grilling season is the best season.
Chimichurri Steak Frites
Ingredients
Chimichurri
- 1/2 cup fresh parsley finely chopped
- 1/4 cup fresh basil finely chopped
- 2 tbsp fresh oregano finely chopped
- 2 tbsp fresh chives finely chopped
- 1 garlic clove minced
- Salt and freshly cracked black pepper to taste
- Red pepper flakes to taste
- 1 tbsp rice vinegar or white wine vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
Steak & Fries
- 1 steak ribeye, striploin, or sirloin, about 12-16 oz
- Salt and freshly cracked black pepper
- 3 medium Yukon Gold potatoes cut into fries
- 1 tbsp olive oil
- Zest of 1 lemon
Instructions
Chimichurri
- Finely chop the parsley, basil, oregano, chives, and garlic, then add everything to a medium bowl.
- Season with salt, pepper, and red pepper flakes to taste.
- Stir in the rice vinegar, olive oil, and lemon juice until well combined.
- Refrigerate while you prepare the steak and fries to allow the flavours to meld together.
Steak & Fries
- Generously season the steak with salt and let it rest in the refrigerator for at least 1 hour, or overnight if possible. Just before cooking, season with freshly cracked black pepper.
- Preheat the barbecue to high heat. Grill the steak to your preferred doneness, then transfer it to a cutting board and let it rest for 10 minutes before slicing.
- Meanwhile, toss the potatoes with the olive oil, lemon zest, salt, and pepper.
- Air fry at 400°F (200°C) for 20 to 25 minutes, shaking the basket halfway through, until golden brown and crispy.
- Finish the fries with an extra sprinkle of fresh lemon zest.
- Slice the steak against the grain and serve with the crispy fries and a generous spoonful of chimichurri.
