Chimichurri Steak Frites
This Chimichurri Steak Frites is the perfect summer dinner. Juicy grilled steak is paired with crispy lemon fries and a bright, herb-packed chimichurri that adds fresh flavour to every bite. It's simple enough for a weeknight barbecue but impressive enough for entertaining friends and family all season long.
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.