Amazing 25-min Steak Frites With Chimichurri

There is just something magical about sitting down to a plate of truly great Steak Frites With Chimichurri, especially when you’ve managed that perfect, crusty sear yourself. It screams cozy French bistro right in your dining room, doesn’t it? Forget those intimidating restaurant versions; I promise you, making this classic dish at home is easier than you think. I still remember the first time I nailed the chimichurri—it was so bright and zingy it practically glowed green next to the rich, rested steak. We are making a restaurant-quality experience here in under an hour, focused on texture and that killer sauce!

Why You Will Master This Steak Frites With Chimichurri

Honestly, this recipe is a winner because it feels fancy without demanding all day in the kitchen. I know you’re busy, so I made sure the steps are super efficient. You’re getting that incredible textural contrast that makes Steak Frites With Chimichurri so famous: the crunchy outside of the fries, the tender inside of the steak, and that vibrant, garlicky green sauce cutting right through the richness. Seriously, you’ll feel like a cooking hero!

Quick Prep and Cook Times

We’re talking 20 minutes of prep time and only 25 minutes actively cooking. Before you know it, you’re sitting down with this gorgeous meal. It proves you don’t need a whole afternoon to eat like you’re on vacation in Paris. It’s fast, trust me.

I read an article about how people sabotage their iced tea by adding ice too soon—and honestly, rushing cooking is the same idea! We take our time in the right spots (like letting the steak rest) so that the short cooking time doesn’t hurt the final product. You can check out this little tidbit about rushing things if you want a quick read on patience!

Perfectly Balanced Flavors

This is where the magic happens. The richness of the beef and the salty savoriness of the fries need something bright to balance them out. That’s the chimichurri! It’s loaded with fresh herbs and vinegar that just lift the whole plate. You get savory, salty, and zesty all in one perfect bite of Steak Frites With Chimichurri. It’s addictive.

Essential Equipment for Perfect Steak Frites With Chimichurri

If you want that restaurant-quality crust on your steak and fries that actually snap when you bite them, you need the right gear. I learned the hard way that trying to fry potatoes in a shallow pan is just asking for burned, unevenly cooked mess. Don’t skimp on the tools here; having the right setup makes the entire process nearly foolproof. It builds serious confidence when you know your equipment can handle the heat!

Frying Setup

For the frites, you must use a dedicated deep pot or a heavy Dutch oven. This gives us enough space so the oil temperature doesn’t drop too much when those cold potatoes sneak in. More importantly, grab a good instant-read thermometer. I cannot stress this enough! Having a reliable thermometer hooked onto the side while frying is key, especially when hitting those two crucial temperatures for the double-fry method. Don’t guess the heat!

Steak Searing Tools

When it comes to the steak, you need serious thermal mass. I swear by my old cast iron skillet for this. It holds the heat beautifully, which is exactly what we need for that deep brown sear without overcooking the center of your sirloin. If you don’t have cast iron, the heaviest stainless steel skillet you own will work, but cast iron just gives the best crust for your Steak Frites With Chimichurri, hands down.

Gathering Ingredients for Your Steak Frites With Chimichurri

Okay, grab your cutting board! Getting our ingredients lined up first makes the whole cooking process feel meditative, which is exactly what we want when aiming for perfect Steak Frites With Chimichurri. I like to lay everything out component by component so I’m not scrambling later when the oil is getting hot. It keeps everything moving smoothly, and honestly, having all those fresh herbs ready smells amazing!

If you’ve ever made pesto, you know the love that goes into chopping fresh herbs. It makes such a difference! Speaking of sauces, if you ever feel like swapping things up later, you should check out what goes into a great homemade pesto sauce; the technique is similar. Here is a link to get you started.

For the Bright Chimichurri Sauce

This sauce is the star, so use the freshest herbs you can find. Don’t even think about dried parsley here! You’ll need a big half cup of fresh parsley, chopped up nicely, and about a quarter cup of fresh oregano. We’re adding two cloves of garlic, minced super fine—make sure they are finely minced so you don’t bite into a sharp chunk! Then, we need the tang: a quarter cup of red wine vinegar and a generous half cup of olive oil. Finally, for just a little kick, throw in that half teaspoon of red pepper flakes. Mix it all up and let it hang out while we tackle the fries.

For the Crispy Frites

For the potatoes, you absolutely need russet potatoes. They have the right starch content for frying up crispy. You need one full pound, and make sure you cut them into fry shapes—not too skiny, not too thick. We need a good amount of vegetable oil for frying; make sure you have enough to completely submerge them. And of course, salt. Good salt for seasoning them right when they come out of the hot oil.

For the Pan-Seared Steak

For two servings, grab two beautiful 8-ounce steaks. I usually go for sirloin because it’s flavorful and not too pricey, but ribeye is fantastic if you’re feeling fancy. The most important rule here? Take those steaks out of the fridge about 30 to 45 minutes before you plan to sear them! Cold steak hitting a hot pan is how you get those nice grey bands instead of a perfect crust. Rub them down with just one tablespoon of olive oil, then season heavily with salt and pepper right before they hit the skillet.

How to Prepare the Chimichurri Sauce First

We are tackling the chimichurri sauce first because it needs time to let all those amazing flavors get acquainted. This is the brightness that saves the steak from being too heavy! We are sticking to the basic instructions here, which just means mixing everything well. It’s so simple, but this step is where you can really tailor it to your liking.

The recipe calls for chopping everything up, right? In my kitchen, I usually compromise. If I just want that standard, slightly rustic, authentic flavor, I mince my herbs by hand, making sure the parsley and oregano are finely chopped but still distinct. It gives you those little bursts of herb flavor when you eat the final Steak Frites With Chimichurri.

But listen up—if you’re feeling lazy or you secretly love that super smooth, almost pesto-like texture, don’t worry! You can absolutely pulse this mixture a few times in a small food processor. Just be careful! If you blitz it too long, the sauce turns a funny shade of brown because the agitation releases too much chlorophyll. So, if you use a processor, give it three quick pulses, check it, then maybe one more. I find that pulse-and-chop method gives me the best of both worlds: great flavor infused throughout, but still visible texture that screams “freshly made.” Mix everything together in a small bowl, give it a good stir to get that oil and vinegar combined, and then just let it sit on the counter while you deal with the fries. Trust me, that resting time does wonders!

Achieving Crispy Frites for Your Steak Frites With Chimichurri

Okay, let’s talk about the frites, because floppy, sad fries will ruin this whole gourmet experience! Getting that perfect golden crispiness that stands up to the seasoned steak and the chimichurri sauce takes one tiny bit of extra effort: the double fry. I know, scooping oil in and out seems like overkill, but trust me on this one—it’s non-negotiable for incredible Steak Frites With Chimichurri.

First things first, if you haven’t done it yet, you need to soak those cut potatoes! If you have time, soak them in cold water for about 30 minutes before you start heating up the oil; this pulls out some of that surface starch. Then you pat them bone dry—if they are wet, they will splatter dangerously when they hit the hot oil, and that’s no good for anybody. You can read more about getting maximum crisp from potatoes here, if you want to see how serious I am about fry texture!

We need two distinct oil temperatures for this to work right. First, we heat that vegetable oil to 325°F (160°C). This lower temperature is for the initial cook. Drop your dried potato pieces in, working in small batches so you don’t choke the pot. Let them hang out for about five minutes. They won’t look golden yet; they’ll look pale and slightly cooked through. Pull those pale fries out and let them drain briefly. This step cooks the starch inside so they are soft.

The Double-Fry Technique Explained

Now for the real secret! We crank that oil way up to 375°F (190°C). We are going for blast-off heat now. Once the oil is seriously hot, you drop those same pre-cooked fries back in. This second fry is lightning fast—maybe three or four minutes tops. This high heat shocks the outer layer of the fry, instantly bubbling away and creating that signature brittle, golden crust we want. They will turn that beautiful, deep golden brown super quick. As soon as they look perfectly done, haul them out, drain off the excess oil, dust them generously with salt while they are still sizzling, and set them aside. They will stay crisp waiting for the steak!

Cooking the Steak for the Ultimate Steak Frites With Chimichurri

Now for the best part! We’ve got our bright green sauce sitting on the counter, and our fries are golden and waiting—it’s time to focus on that gorgeous piece of beef. The goal here is a deep, flavorful crust on the outside and a perfectly pink, juicy middle. If you’re using skirt or flank steak, you’ll want to cut against the grain when you serve it, but for these thick sirloin or ribeye cuts, we just need a screaming hot pan!

Remember, we seasoned those beautiful steaks earlier, rubbing them down with that tablespoon of oil, salt, and pepper. Don’t let them sit in that seasoning for too long if they’re already at room temperature; we want the sear to happen fast. Pull out that heavy skillet—the cast iron one we talked about—it needs to be properly hot over medium-high heat.

When you gently lay the steak into the pan, you should hear an immediate, loud sizzle. That sound is the sound of success! We are searing for about 3 to 5 minutes per side if you’re aiming for a perfect medium-rare. Don’t mess with it too much during that time; let the heat do its job to create that crust. You want a nice, dark brown, almost mahogany color forming on the surface.

Once you flip them, cook for another 3 to 5 minutes, depending on how thick your steak is. If you’re curious about other fantastic, saucy steak recipes, I highly recommend checking out how they handle their beef down in Brazil; this recipe for Brazilian BBQ Steak with Vinagrete Sauce is absolutely killer!

But the single most important, non-negotiable step in this whole Steak Frites With Chimichurri process happens **after** the steak leaves the heat. You must let the steaks rest! Pull them onto a clean cutting board and just let them sit there, totally undisturbed, for a full 5 minutes. I know it’s hard to wait when everything smells this good, but if you slice too soon, all those delicious juices you worked hard to capture will flood out onto the board instead of staying put in the meat fibers. Resting lets those juices redistribute, guaranteeing every slice you take is tender and moist. Seriously, don’t skip the resting step; it’s the difference between good steak and *amazing* steak.

Tips for Success When Making Steak Frites With Chimichurri

So, you’ve pan-seared your steak perfectly and your chimichurri looks like a vibrant green dream, but I want to share a couple of little tricks that take this from just “good” to “I can’t believe I made this!” Steak Frites With Chimichurri is all about timing and managing carryover heat. If you nail these last few details, you’ll be telling everyone this is your signature dish.

Don’t Overcook the Steak While Resting

This is where so many people mess up after doing ninety percent of the work right! That steak keeps cooking even after you pull it off the heat—it’s called carryover cooking, and it’s real. If you wait until your steak hits that absolute perfect medium-rare temperature in the pan, by the time it’s rested those crucial five minutes, it’s going to be medium or worse. For a perfect center, you need to pull the steak off the heat when it’s just shy of your desired doneness. I usually aim for about 5 degrees below where I want to be, because those few minutes of rest will bring it right up to where it needs to be juicy and pink. I usually cheat a little and stick a meat thermometer in the side, but if you don’t have one, just be aggressive about pulling it early!

Keep the Chimichurri Fresh

If you made your chimichurri sauce the day before—which is totally smart, by the way—you might notice the top looks a little less vibrant when you pull it out of the fridge. That’s just oxidation, and it happens fast with all those beautiful fresh herbs! To stop that browning and keep your sauce looking like it just came off the chopping block, use this trick: take a square of plastic wrap and gently press it directly onto the surface of the sauce. Seriously, touch the sauce with the plastic. This creates a barrier against the air, and when you pull that barrier off just before serving your Steak Frites With Chimichurri, the sauce underneath will look just as bright green as when you first made it. It’s a small step that makes a huge visual difference on the plate.

Serving Suggestions for Steak Frites With Chimichurri

We’ve done the hard work—the frites are crispy, the steak is rested, and that chimichurri is practically begging to be drizzled everywhere. Now comes the fun part: plating! Since we’re channeling a little bit of that classic French bistro vibe here, simplicity is king. You don’t want a million fussy sides competing with the star players, right? The whole beauty of Steak Frites With Chimichurri is the perfect harmony between those three elements.

The absolute mandate here is to serve this immediately. The moment those fries start to cool, they lose their snap, and the steak starts to lose that gorgeous heat. So, slice your steak against the grain right before you plate it up, pile those salty fries high, and spoon that herb sauce liberally over the meat. Don’t be shy with the chimichurri; it’s meant to soak into the steak!

And hey, if you’re thinking about what to drink with this steak dinner, I usually think something bright and acidic to cut through the fat is the way to go. While a classic French wine might be the purist choice, sometimes you want something fun. If you’re interested in making up a ridiculously fresh, tangy cocktail to serve alongside your Steak Frites With Chimichurri, this recipe for a Classic Margarita is always a huge crowd-pleaser. It has that great lime zest that matches the tang in the sauce!

Storage and Reheating Instructions

Oh, leftovers. That’s the sign of a truly great meal, isn’t it? If you manage to have any Steak Frites With Chimichurri left over—which, good for you, because I usually don’t!—storage is key to making sure the second meal is almost as good as the first. The biggest mistake you can make is mixing it all together. You know how fries get soggy soaking in residual juice? We are avoiding that disaster at all costs!

The rule here is strict segregation. You need three separate containers. The chimichurri sauce, the steak, and the leftover fries must all live separately until you are ready to reheat them. The chimichurri is the easiest; it keeps really well in a sealed jar in the fridge for up to four days. Just give it a stir before serving again.

The steak needs to be wrapped tightly in plastic wrap or placed in an airtight container. If it’s already sliced, it might dry out faster, so if you can, leave it whole or in big chunks and only slice what you plan to eat immediately. Keep it tucked in the coldest part of your fridge.

Now, for those fries, that’s the tricky part. Even the best-fried potatoes get sad when chilled. Do not, under any circumstances, put your leftover frites in the microwave. They will turn into hot, limp sponges, and you deserve better than that after all your hard work! You want to bring that crispiness back to life.

The best way to reheat fries is either in a toaster oven or a regular oven set to about 375°F (190°C). Lay them out in a single layer on a baking sheet—you can line it with foil for easier cleanup—and let them heat through for about 6 to 8 minutes. They won’t be quite as light as when they were first fried, but they will be wonderfully hot and crispy again, ready for one final generous topping of that leftover chimichurri sauce! Enjoy your second round of Steak Frites With Chimichurri!

Frequently Asked Questions About Steak Frites With Chimichurri

I get so many questions whenever I post pictures of this dish—it just seems to spark joy! People always want to know the little tweaks that make restaurant-quality Steak Frites With Chimichurri possible at home. Here are the ones I hear most often in my comments section. Don’t worry, I’ve got the answers!

Can I use a different cut of steak for Steak Frites With Chimichurri?

Absolutely! While I love the nice thick sear you get on a ribeye or sirloin, this recipe is very forgiving regarding the steak cut. If you prefer something leaner or something that cooks even faster, flank steak or skirt steak work brilliantly. They are perfect for slicing thin against the grain, which helps tenderness. Just remember, if you use a thinner cut, you need to adjust your searing time down significantly, or you’ll accidentally end up with well-done beef! Keep an eye on it, especially if you’re trying to hit that perfect medium-rare.

How far in advance can I make the chimichurri sauce?

This is one of my favorite hacks for making dinner feel stress-free! You can certainly make the chimichurri sauce ahead of time, and honestly, I often do. The flavor actually deepens nicely after a day in the fridge. You can safely make it up to two days in advance. Just remember that tip I shared earlier: press a layer of plastic wrap directly onto the surface of the sauce before you seal the container. This stops the fresh herbs from oxidizing and keeps that vibrant green color really bright. When you pull it out to serve your Steak Frites With Chimichurri, just peel off the plastic, give it one good stir, and it’s good to go!

What is the best way to reheat the french fries?

Ugh, reheating those glorious frites. Look, if you have an air fryer, that is absolutely miles ahead of any other method. Throw them in at about 375°F (190°C) for three to five minutes, shaking the basket halfway through. That hot, moving air works magic to crisp them up again! If you don’t have an air fryer, the next best thing is your regular oven, set to about 400°F (200°C). Spread them in a single layer on a baking sheet and pop them in for about 8 minutes. Anything that brings intense, dry heat back to the surface will revive them. Like I said earlier, the microwave turns these gems into tragedy, so avoid it like the plague!

If you’re looking for other fantastic recipes to pair with rich beef, have you ever tried a classic Manhattan cocktail? It’s sophisticated, warming, and a perfect pre-dinner option. Here is the recipe if you’re interested in shaking up something strong!

Share Your Steak Frites With Chimichurri Creations

That’s it! You have everything you need to create a truly memorable, yet surprisingly fast, dinner right in your own kitchen. I always get the biggest thrill when readers tell me they made this dish and everyone absolutely loved it.

When you plate up your perfect Steak Frites With Chimichurri—with that glistening steak, those golden fries, and the bright, fragrant sauce—I really want to see it! Snap a picture and tag me online, or drop a rating and a comment right here below. Did you stick with the sirloin, or did you try that skirt steak? Let me know how your sear turned out! Happy cooking, everyone!

Share Your Steak Frites With Chimichurri Creations

That’s it! You have everything you need to create a truly memorable, yet surprisingly fast, dinner right in your own kitchen. I always get the biggest thrill when readers tell me they made this dish and everyone absolutely loved it.

When you plate up your perfect Steak Frites With Chimichurri—with that glistening steak, those golden fries, and the bright, fragrant sauce—I really want to see it! Snap a picture and tag me online, or drop a rating and a comment right here below. Did you stick with the sirloin, or did you try that skirt steak? Let me know how your sear turned out! Happy cooking, everyone!

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