Description
A classic French dish featuring pan-seared steak, crispy french fries, and a bright, herbaceous chimichurri sauce.
Ingredients
Scale
- 2 (8 ounce) sirloin or ribeye steaks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound russet potatoes, cut into fries
- Vegetable oil for frying
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red pepper flakes
Instructions
- Prepare the chimichurri: Combine parsley, oregano, garlic, red wine vinegar, 1/2 cup olive oil, and red pepper flakes in a small bowl. Mix well and set aside.
- Prepare the fries: Heat vegetable oil in a deep pot to 325°F (160°C). Fry potatoes in batches until lightly cooked, about 5 minutes. Remove and drain. Increase oil temperature to 375°F (190°C). Fry potatoes again until golden brown and crisp, about 3-4 minutes. Drain and season with salt.
- Season steaks: Rub steaks with 1 tablespoon olive oil, salt, and pepper.
- Cook steaks: Heat a heavy skillet over medium-high heat. Sear steaks for 3-5 minutes per side for medium-rare, adjusting time for desired doneness.
- Rest steaks: Remove steaks from the pan and let them rest for 5 minutes before slicing.
- Serve: Slice the steak against the grain. Serve immediately with the french fries and a generous spooning of chimichurri sauce over the steak.
Notes
- For crispier fries, soak the cut potatoes in cold water for 30 minutes before frying.
- You can substitute sirloin with flank or skirt steak.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 3
- Sodium: 550
- Fat: 45
- Saturated Fat: 12
- Unsaturated Fat: 33
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 42
- Cholesterol: 110
Keywords: steak, frites, french fries, chimichurri, beef, pan-seared steak