Go Back

Argentine Chimichurri Steak with Fries

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 3 servings
Calories 300 kcal

Ingredients
  

  • For the Steak
  • 1½ lbs (700 g) ribeye, sirloin, or flank steak
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • For the Chimichurri Sauce
  • 1 cup fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (adjust to taste)
  • 2 tablespoons red wine vinegar
  • ½ cup olive oil
  • Salt and black pepper, to taste
  • For the Fries
  • 3 large potatoes, cut into fries
  • 2 tablespoons olive oil
  • Salt, to taste

Instructions
 

  • Chimichurri Sauce : In a bowl, combine parsley, garlic, oregano, and red pepper flakes. Stir in vinegar and olive oil. Season with salt and pepper. Set aside to let flavors meld.
  • Fries : Preheat oven to 425°F (220°C). Toss potatoes with olive oil and salt. Spread on a baking sheet and bake for 25–30 minutes, turning halfway, until crisp and golden.
  • Steak : Bring steak to room temperature and season generously with salt and pepper. Heat a skillet or grill over high heat with olive oil. Sear steak 3–5 minutes per side (depending on thickness and doneness). Rest steak for 5 minutes before slicing.