Description

This recipe delivers a gourmet steak frites experience at home, featuring perfectly seared steak and crispy frites, complemented by a vibrant, zesty Emerald Chimichurri. It’s a fantastic, healthier family dinner that brings bistro flair to your table without the fuss.

Ingredients

Scale

1.5 pounds sirloin or ribeye steak, about 1.5 inches thick
4 russet potatoes
0.5 cup fresh flat-leaf parsley, roughly chopped
0.5 cup fresh cilantro, roughly chopped
2 cloves garlic, minced
1 small shallot, minced
0.25 teaspoon red pepper flakes
2 tablespoons red wine vinegar
0.5 cup extra virgin olive oil
Coarse sea salt, to taste
Freshly ground black pepper, to taste
4–6 cups neutral oil, for frying
1 tablespoon high-smoke point oil

Instructions

Prep Potatoes: Slice russet potatoes into 0.25-inch sticks. Submerge them in a bowl of cold water for at least 30 minutes to remove excess starch. Drain and pat them bone-dry.
Make Emerald Chimichurri: In a food processor, combine roughly chopped fresh parsley, cilantro, minced garlic, shallot, red pepper flakes, red wine vinegar, and 0.5 cup olive oil. Pulse until finely chopped but still has some texture, about 15-20 seconds. (If it looks too thick, add another tablespoon of olive oil.) Taste and adjust salt and pepper until the flavors pop with bright zest.
First Fry Frites: Heat 2-3 inches of neutral oil in a heavy-bottomed pot or Dutch oven to 325°F (160°C). Fry the potatoes in batches for 4-5 minutes until tender and lightly golden. Remove and drain on a wire rack.
Second Fry Frites: Increase oil temperature to 375°F (190°C). Return frites to the hot oil in batches and fry for another 2-3 minutes until deeply golden brown and audibly crispy.
Prepare Steak: Pat your steak very dry. Season generously on both sides with coarse salt and pepper.
Sear Steak: Heat a 10-inch cast iron skillet over high heat until it’s smoking slightly (about 3-4 minutes). Add 1 tablespoon of high-smoke point oil. Carefully place the steak in the hot skillet. Sear for 2-4 minutes per side for medium-rare, or until a beautiful, deep brown crust forms. Reduce heat slightly if smoke becomes excessive.
Rest Steak: Transfer the seared steak to a cutting board and let it rest for at 5-10 minutes.
Assemble Plate: Slice the steak against the grain. Arrange the frites alongside, then artfully drizzle or streak the vibrant Emerald Chimichurri over the steak.

Notes

Always prioritize the freshest herbs for your chimichurri; they truly make the (Emerald) in our steak frites recipe shine. For a weeknight shortcut, consider using an air fryer for the frites. Sweet potatoes are a great swap for a slightly sweeter fry. A touch of fresh oregano or mint can add complexity to the chimichurri.

Prep Time: 50 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying, Searing
Cuisine: American Bistro

Nutrition

Serving Size: 1 steak serving with fries and chimichurri (approx. 350 g)
Calories: 750 calories
Sugar: 2 g
Sodium: 800 mg
Fat: 50 g
Saturated Fat: 15 g
Unsaturated Fat: 30 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 6 g
Protein: 45 g
Cholesterol: 150 mg

Keywords: Steak Frites, Chimichurri, Sirloin, Ribeye, French Fries, Easy Dinner, Gourmet, Weeknight Meal, Cast Iron, Air Fryer