Oh my goodness, let me tell you about the magic of *steak frites with chimichurri*! This dish is like a love letter from Argentina to your taste buds. Imagine succulent, juicy ribeye steaks grilled to perfection, served alongside crispy, golden fries that are simply irresistible. And then there’s the chimichurri—oh wow! This vibrant, herby sauce is a burst of flavor that elevates the whole meal. It’s fresh, zesty, and just the right kick to brighten everything up. Seriously, once you try this combination, you’ll be dreaming about it for days!
I first discovered steak frites while traveling, and I couldn’t shake the feeling that I had to recreate that experience at home. After a few attempts and a lot of taste testing (which, let’s be honest, is the best part!), I finally nailed it. The aroma of grilled steak mingling with the fresh parsley and garlic from the chimichurri is enough to make anyone’s mouth water. Trust me, this dish is not just a meal; it’s a celebration on a plate. Perfect for a cozy dinner or when you want to impress guests without spending hours in the kitchen. So, let’s dive into how to make this delectable dish together!
Ingredients for Steak Frites with Chimichurri
Gathering the right ingredients is key to making this dish shine! Here’s what you’ll need:
- 2 ribeye steaks: Choose cuts that are well-marbled for the juiciest flavor.
- 2 large potatoes: I love using russet potatoes for their crispy texture when fried. Peel them and cut them into thick fries.
- 1 cup fresh parsley: Use flat-leaf parsley for that bright, fresh taste in your chimichurri.
- 1/2 cup olive oil: This helps bring all the flavors together in the chimichurri and adds richness.
- 1/4 cup red wine vinegar: This adds a lovely acidity that balances the richness of the steak and oil.
- 4 cloves garlic: Fresh garlic is a must! It adds depth to the chimichurri’s flavor.
- 1 teaspoon red pepper flakes: For a little kick! You can adjust this depending on your spice preference.
- Salt to taste: Don’t be shy! Seasoning is key to enhancing all the flavors.
- Pepper to taste: Freshly cracked black pepper is the way to go for the best flavor.
Make sure to have everything prepped and ready to go before you start cooking. It makes the whole process smoother and more enjoyable!
How to Prepare Steak Frites with Chimichurri
Alright, let’s get into the fun part—making this delicious meal! I promise it’s easier than you think, and the results are simply mouthwatering. Here’s how to whip up your steak frites with chimichurri:
- Preheat your grill: Fire it up to medium-high heat. You want that grill nice and hot for perfect searing!
- Season the steaks: Generously sprinkle salt and freshly cracked pepper on both sides of the ribeye steaks. This step is crucial for flavor, so don’t hold back!
- Prep the potatoes: Peel those large russet potatoes and cut them into thick fries—about 1/4 to 1/2 inch wide. You want them chunky enough to get crispy on the outside while staying fluffy inside.
- Fry the potatoes: In a deep frying pan, heat up enough oil to cover the fries (about 2-3 inches deep). Once the oil is hot (around 350°F/175°C), carefully add the fries in batches. Fry them for about 5-7 minutes or until they’re golden brown and crispy. Don’t overcrowd the pan; let them have their space!
- Prepare the chimichurri: While the fries are frying, grab your blender. Toss in the fresh parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper. Blend until smooth, but don’t overdo it—you want some texture!
- Grill the steaks: Once your grill is preheated, place the seasoned steaks on it. Grill for about 4-5 minutes on each side for that perfect medium-rare. Adjust the time if you prefer your steak more or less done. Just remember, let them rest for a few minutes after grilling!
- Serve it up: Arrange the crispy fries on a plate, slice the rested steaks, and then drizzle that vibrant chimichurri over the top. Wow, just look at those colors!
And there you have it! A plate of steak frites with chimichurri that’s sure to impress. The best part? The aroma filling your kitchen will have everyone gathering around in anticipation. Let’s eat!
Tips for Success
Now that you’re all set to make your steak frites with chimichurri, let me share some of my top tips to ensure it turns out absolutely amazing!
- Choose the right steak: Ribeye is my go-to for its rich marbling and flavor, but you can also use sirloin or flank steak if you prefer. Just remember to adjust the cooking time based on the thickness of the cuts.
- Season generously: Don’t skimp on the salt and pepper when seasoning your steaks. It really brings out the meat’s natural flavors! I like to season about 30 minutes before grilling to let the flavors soak in.
- Watch the fry temperature: When frying the potatoes, make sure your oil is hot enough before adding the fries. If the oil isn’t hot, your fries will absorb too much oil and become greasy instead of crispy. A good test is to drop in a small piece of potato; if it sizzles right away, you’re good to go!
- Double fry for crispiness: For the crispiest fries, you can fry them in two stages. First, fry them until they’re soft but not browned, then let them cool for a few minutes. Fry them again until golden brown for that perfect crunch!
- Let the chimichurri sit: If you have time, let your chimichurri sit for at least 30 minutes before serving. This allows the flavors to meld beautifully—trust me, it’s worth the wait!
- Rest your steaks: After grilling, let your steaks rest for 5-10 minutes before slicing. This keeps the juices inside, making each bite tender and juicy!
With these tips in your back pocket, you’ll be well on your way to creating a plate of steak frites with chimichurri that will have everyone coming back for seconds. Now, let’s get cooking!
Nutritional Information
Before we dive into the deliciousness of steak frites with chimichurri, let’s talk about the nutritional side of things! Keep in mind that these values can vary based on the specific ingredients and brands you use, so consider this a general guideline rather than an exact science.
Here’s what you can expect from a typical serving:
- Calories: 800
- Fat: 50g
- Protein: 60g
- Carbohydrates: 40g
These tasty steak frites are packed with protein and flavor while still being a satisfying meal. Perfect for a hearty dinner! Just remember, balance is key, so enjoy these alongside some veggies or a fresh salad for a complete meal. Let’s keep cooking and enjoying every bite!
Why You’ll Love This Recipe
- Quick and Easy: This steak frites with chimichurri recipe comes together in just about 40 minutes! Perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.
- Delicious Flavors: The combination of juicy, grilled ribeye paired with crispy fries and that zesty chimichurri is a flavor explosion! Each bite is a delightful mix of savory, fresh, and just a hint of spice.
- Gluten-Free: Great for those with dietary restrictions, this meal is 100% gluten-free, making it a fantastic option for everyone at your table.
- Customizable: Feel free to tweak the chimichurri to your liking! Add more garlic, adjust the spice level, or even throw in some fresh herbs like cilantro for a twist.
- Impressive Presentation: The vibrant colors of the chimichurri on top of the perfectly cooked steak make for a stunning plate that’s sure to wow your family or guests.
- Comfort Food Awesomeness: Steak frites is a classic for a reason—it’s the ultimate comfort food! You’ll love digging into this hearty, satisfying dish that feels like a special treat.
Serving Suggestions
Now that you’ve got your delicious steak frites with chimichurri ready to go, let’s talk about what to serve alongside it to really elevate the meal! Trust me, the right accompaniments can take your dining experience from great to absolutely unforgettable.
- Fresh Green Salad: A simple mixed greens salad with a light vinaigrette is a perfect complement. The crispness of the greens balances the richness of the steak and fries beautifully.
- Roasted Vegetables: Try roasting seasonal veggies like asparagus, Brussels sprouts, or sweet bell peppers. A sprinkle of olive oil and a dash of salt before roasting brings out their natural sweetness and pairs wonderfully with the chimichurri.
- Garlic Bread: Who doesn’t love garlic bread? A side of warm, crusty garlic bread is perfect for soaking up any leftover chimichurri sauce. Yum!
- Coleslaw: A tangy coleslaw can add a nice crunch and a refreshing element to your plate. The acidity cuts through the richness of the steak and fries.
- Wine Pairing: For a drink, a bold red wine like Malbec or Cabernet Sauvignon complements the steak beautifully. If you prefer something lighter, a chilled white wine like Sauvignon Blanc can also work well, especially with the chimichurri.
Feel free to mix and match these suggestions based on your taste and the occasion. The goal is to create a well-rounded meal that leaves everyone satisfied and delighted. Enjoy every bite, and let the flavors shine!
Storage & Reheating Instructions
So, you’ve enjoyed your delicious steak frites with chimichurri, but what about the leftovers? Don’t worry, I’ve got you covered on how to store and reheat them so that they taste just as amazing the next day!
Storing Leftovers: First things first, let your steak cool down to room temperature before storing it. For the best flavor and texture, wrap the leftover steak tightly in aluminum foil or place it in an airtight container. The fries, on the other hand, can be stored in a separate container—just make sure they’re also sealed well to keep them from getting soggy. You can keep both in the refrigerator for up to 3 days.
Reheating the Steak: When it comes time to enjoy those leftovers, gently reheat the steak. I recommend using a skillet over medium-low heat for about 3-4 minutes on each side. You can add a little butter or olive oil to keep it moist and flavorful. This method helps to warm the steak without overcooking it, ensuring it stays tender!
Reheating the Fries: For the fries, you’ll want to get them crispy again. Preheat your oven to 400°F (200°C), spread the fries out on a baking sheet, and pop them in for about 10-15 minutes, flipping them halfway through. This will help them regain that delicious crunch we all love.
Chimichurri Storage: If you have leftover chimichurri, store it in a small jar or airtight container in the fridge. It’ll keep for about a week—just give it a good stir before serving again as the ingredients may settle.
With these simple storage and reheating tips, you can savor the delightful flavors of your steak frites with chimichurri even after the first meal! Enjoy every last bite!
FAQ About Steak Frites with Chimichurri
Can I use a different cut of steak?
Absolutely! While ribeye is my favorite for its juicy flavor, you can use sirloin, flank, or even filet mignon. Just keep an eye on cooking times, since different cuts can vary in thickness and tenderness.
What if I don’t have a grill?
No problem! You can cook the steaks in a cast iron skillet on the stovetop. Just preheat the skillet until it’s very hot and follow the same seasoning and cooking times. You’ll still get a delicious sear!
How do I know when my steak is done?
The best way to check is by using a meat thermometer. For medium-rare, aim for an internal temperature of about 130°F (54°C). If you don’t have a thermometer, you can use the finger test method for doneness, but a thermometer is the most accurate!
Can I make the chimichurri ahead of time?
Definitely! In fact, I recommend making it at least 30 minutes in advance to let those flavors meld together. You can even make it a day ahead—just store it in the fridge and give it a good stir before serving.
What should I do with leftover chimichurri?
Leftover chimichurri is fantastic! Use it as a marinade for chicken or fish, drizzle it over roasted veggies, or even as a zesty dressing for salads. It’s versatile and adds a punch of flavor to just about anything!
Steak Frites with Chimichurri: 7 Reasons You’ll Love It
- Temps Total: 40 minutes
- Rendement: 2 servings 1x
- Alimentation: Sans Gluten
Description
Steak frites served with chimichurri sauce.
Ingrédients
- 2 ribeye steaks
- 2 large potatoes
- 1 cup fresh parsley
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic
- 1 teaspoon red pepper flakes
- Salt to taste
- Pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Season the steaks with salt and pepper.
- Peel and cut the potatoes into fries.
- Fry the potatoes in hot oil until golden brown.
- In a blender, combine parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper to make chimichurri.
- Grill the steaks for 4-5 minutes on each side for medium-rare.
- Serve the steaks with fries and drizzle chimichurri on top.
Notes
- Let the steaks rest for a few minutes before slicing.
- Adjust the chimichurri ingredients to taste.
- For crispier fries, soak potatoes in water before frying.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Main Dish
- Méthode: Grilling and frying
- Cuisine: Argentinian
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 800
- Sucre: 1g
- De Sodium: 600mg
- La graisse: 50g
- Graisses Saturées: 15g
- Les Graisses Insaturées: 30g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 5g
- La protéine: 60g
- Le taux de cholestérol: 150mg
Mots-clés: steak, frites, chimichurri
