Steak Frites with Chimichurri: 5 Flavorful Reasons to Indulge

Steak Frites with Chimichurri: A Classic

Simple French-Inspired Dinner

Steak Frites, a quintessential bistro dish, brings a touch of Parisian elegance to your dinner table without requiring complex culinary skills. Traditionally, it features a beautifully cooked steak alongside a generous pile of crispy, golden French fries. By adding a vibrant, herbaceous chimichurri sauce, we infuse this classic with a zesty, fresh dimension that perfectly complements the rich flavors of the meat and potatoes. This rendition offers a refreshing twist on the conventional steak frites, often served with béarnaise or maître d’hôtel butter, making it both familiar and exciting. It’s a meal that speaks of casual sophistication, perfect for a relaxed weekend dinner or an impressive weeknight treat. The simplicity of its components belies the depth of flavor you can achieve with fresh ingredients and careful preparation, promising a truly rewarding dining experience for anyone who enjoys good food. Consider pairing it with a light beet salad with feta for a balanced meal.

Why This Meal Delights

The delight of Steak Frites with Chimichurri lies in its harmonious contrast and satisfying textures. The succulent, perfectly grilled ribeye steak offers a robust, savory profile, while the accompanying fries deliver an irresistible crunch and a comforting potato interior. But it’s the chimichurri that truly elevates this dish, cutting through the richness with its bright, tangy, and herbaceous notes. This fresh, uncooked sauce made from finely chopped parsley, garlic, oregano, red wine vinegar, and olive oil, adds a layer of complexity and zest that transforms each bite into an explosion of flavor. It’s a meal that feels indulgent yet remarkably achievable for the home cook. The combination of simple ingredients executed well creates an experience that is both comforting and gourmet, easily making it a favorite for many. This dish is not just food; it’s an occasion, a celebration of simple, good ingredients coming together to create something truly special and memorable.

Ingredients for Amazing Steak Frites

Fresh Ribeye and Potatoes

To create truly amazing steak frites, the quality of your primary ingredients is paramount. For the steak component, opt for fresh ribeye steak. Ribeye is chosen for its excellent marbling, which contributes significantly to its tenderness and rich flavor when grilled. Look for cuts that are at least 1-1.5 inches thick; this thickness allows for a beautiful sear on the outside while keeping the inside juicy and cooked to your desired doneness. When selecting, check for a vibrant red color and even fat distribution. For the frites, Russet potatoes are the gold standard. Their high starch content and low moisture make them ideal for achieving that desirable crispy exterior and fluffy interior. You’ll want firm, blemish-free potatoes. Having these core ingredients fresh and of good quality sets the foundation for a spectacular meal, ensuring the fundamental flavors are robust and delicious. Remember to bring your steak to room temperature before cooking for even results.

Chimichurri Sauce Essentials

The chimichurri sauce is the vibrant heart of this meal, providing a fresh, zesty counterpoint to the rich steak and fries. The essence of a great chimichurri lies in its fresh herbs and balanced acidity. You will need a generous bunch of fresh flat-leaf parsley, finely chopped, which forms the base of the sauce. Complementing this are fresh oregano leaves, minced garlic cloves, and a touch of red pepper flakes for a subtle kick. The liquid components are crucial: good quality red wine vinegar for its tang and extra virgin olive oil to bind everything together and add a smooth richness. A pinch of salt and freshly ground black pepper are also essential to bring out all the flavors. Some variations include cilantro or a dash of lemon juice, but the classic combination of parsley, garlic, oregano, vinegar, and oil is what truly defines this incredible condiment. Ensuring your herbs are fresh will make a significant difference in the sauce’s aromatic profile and overall taste. This versatile sauce also pairs well with other dishes, perhaps even a grilled salsa verde pepper jack chicken.

Preparing Your Ribeye Steaks

Seasoning for Flavor

Proper seasoning is a critical step in preparing your ribeye steaks for grilling, laying the foundation for an incredibly flavorful outcome. Begin by patting your steaks completely dry with paper towels; this is crucial for achieving a good sear and a crispy crust. Once dry, generously season both sides of the steak with coarse salt and freshly ground black pepper. Don’t be shy with the seasoning – the thickness of the steak means it can handle a fair amount. Some chefs also like to add a touch of garlic powder or onion powder for extra depth, but salt and pepper are truly the bedrock. Apply the seasoning evenly, pressing it gently into the meat to ensure it adheres. Allowing the seasoned steaks to sit at room temperature for about 30 minutes before grilling also helps the salt penetrate deeper, enhancing the meat’s natural flavors and promoting a more even cook. This simple act of thorough seasoning makes a profound difference in the final taste of your Steak frites.

Resting Before Grilling

Resting the steaks before grilling is as important as the seasoning itself, contributing significantly to a tender and juicy final product. After seasoning, let your ribeye steaks sit out at room temperature for at least 20-30 minutes, and up to an hour, depending on their thickness. This step allows the internal temperature of the meat to rise slightly, reducing the cooking time needed on the grill and promoting more even cooking from edge to center. If you were to put a very cold steak directly onto a hot grill, the outside would cook much faster than the inside, potentially resulting in an unevenly cooked steak with a tough exterior. Bringing the steak to room temperature helps to relax the muscle fibers, which in turn leads to a more tender chew. This initial resting period also allows the salt to penetrate and tenderize the meat further. Furthermore, a well-rested steak, both before and after grilling, retains its juices better, ensuring every bite is moist and full of flavor. For more dinner ideas, explore our dinners category.

Making Golden Crispy Frites

Cutting Potatoes into Fries

Achieving truly golden, crispy frites starts with the proper potato preparation, specifically how you cut them. Begin by peeling your Russet potatoes to remove the skin. Once peeled, square off the ends and sides of each potato to create a more uniform shape; this helps in getting consistent fry sizes. Next, slice the potatoes lengthwise into planks, approximately 1/4 to 1/3 inch thick. Then, stack these planks and cut them lengthwise again into uniform sticks of the same thickness. Consistency in size is paramount because it ensures all fries cook evenly. If some fries are thicker than others, you’ll end up with a mix of perfectly cooked, undercooked, and overcooked pieces. A sharp chef’s knife is your best tool for this task, allowing for clean and precise cuts. Once cut, the raw fries are ready for the next crucial step in their journey to crispy perfection, setting them apart from ordinary fried potatoes.

Optional Soaking for Crispness

While optional, soaking your cut potatoes before frying is a highly recommended step if you desire truly crispy frites. After cutting the potatoes into uniform sticks, place them in a large bowl and cover them completely with cold water. Allow them to soak for at least 30 minutes, or ideally, several hours, or even overnight in the refrigerator. The purpose of this soak is to draw out excess starch from the potatoes. Starch is what can make fries gummy or less crispy. By removing some of it, you set the stage for a lighter, crispier texture when fried. Once the soaking period is complete, it’s absolutely crucial to drain the potatoes thoroughly and then pat them bone-dry with clean kitchen towels or paper towels. Any residual moisture will not only make the oil splatter dangerously but also prevent the fries from becoming truly crispy. This extra step, though requiring a bit of patience, is a game-changer for achieving that coveted golden crispness that defines excellent French fries.

Crafting Zesty Chimichurri Sauce

Chopping Fresh Parsley

The foundation of a superb chimichurri sauce is fresh, finely chopped parsley. Begin with a generous bunch of flat-leaf parsley, ensuring it is thoroughly washed and dried. Any lingering moisture can dilute the sauce’s flavor and affect its texture. Remove the larger stems, as they can be tough and fibrous, focusing on the leafy parts. Then, gather the parsley leaves into a tight bunch and finely chop them using a sharp chef’s knife. The goal is to achieve a consistent, fine chop rather than mincing it into a paste. This creates the appealing texture that chimichurri is known for, allowing the herb’s fresh flavor to shine without overwhelming the other ingredients. The aroma of freshly chopped parsley immediately signals the vibrant nature of the sauce you are about to create, promising a delightful burst of flavor that will complement your ribeye steak perfectly.

Mixing All Sauce Elements

Once your parsley is finely chopped, it’s time to bring all the elements of the chimichurri sauce together. In a medium bowl, combine the chopped parsley with finely minced garlic cloves, dried oregano (or fresh, if available), and a pinch of red pepper flakes for a subtle heat. The ratio of garlic to parsley is important; you want enough garlic to be noticeable but not overpowering. Next, add the red wine vinegar. This provides the essential tang and acidity that cuts through the richness of the steak. Finally, slowly whisk in good quality extra virgin olive oil until the sauce is well emulsified and all ingredients are evenly distributed. Season generously with salt and freshly ground black pepper to taste. Some cooks prefer to let the sauce sit for at least 15-30 minutes, or even longer in the refrigerator, to allow the flavors to meld and deepen. This simple mixture transforms humble herbs into a bright, zesty, and incredibly flavorful condiment that will elevate your entire steak frites meal. For another dish with fresh herbs, try crispy parmesan chicken.

Grilling Steak to Perfection

Preheat Grill to Medium-High

Proper grill temperature is paramount for cooking a ribeye steak to perfection, ensuring a beautiful crust and juicy interior. Start by preheating your grill to medium-high heat. This typically means reaching a temperature between 400-450°F (200-230°C). Allow the grill to preheat for at least 10-15 minutes, or until the grates are screaming hot. A hot grill creates the necessary intense heat for searing the steak, which forms that coveted browned, flavorful crust known as the Maillard reaction. If your grill isn’t hot enough, the steak will cook slowly, lose moisture, and lack that desirable sear. You can test the temperature by holding your hand about an inch above the grates; if you can only hold it there for 2-3 seconds, your grill is at medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking. This initial intense heat is key to locking in the juices and maximizing the flavor of your ribeye.

Cooking Time for Doneness

Cooking time for your ribeye steak will vary based on its thickness and your desired level of doneness. For a 1-inch thick ribeye cooked to medium-rare (internal temperature 130-135°F / 54-57°C), grill for approximately 4-5 minutes per side. For medium (135-140°F / 57-60°C), aim for 5-6 minutes per side. And for medium-well (140-145°F / 60-63°C), it’s about 6-7 minutes per side. Always use a meat thermometer inserted into the thickest part of the steak, avoiding any bone, to accurately check the internal temperature. Remember that the steak’s temperature will continue to rise by a few degrees even after it’s removed from the grill, during the resting period. This carryover cooking is important to factor in. Once cooked, transfer the steaks to a cutting board and let them rest for at least 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful steak. For other main course inspirations, check out our selection of main course recipes.

Frying Potatoes for Crispness

Heating Oil in a Pan

The success of perfectly crispy frites hinges on properly heating your frying oil. Choose a heavy-bottomed pot or a deep fryer and fill it with enough neutral-flavored oil (like canola, vegetable, or peanut oil) to fully submerge the fries, typically about 3-4 inches deep. Heat the oil slowly over medium heat until it reaches the ideal temperature of 325-350°F (160-175°C). Using a deep-fry thermometer is highly recommended for accuracy; consistency in oil temperature is crucial for even cooking and crispness. If the oil isn’t hot enough, the fries will absorb too much oil and turn greasy and limp. If it’s too hot, the outside will burn before the inside cooks through. Be patient and allow the oil to come to temperature gradually. Once it’s ready, carefully add a single layer of the dried potatoes to the oil, being mindful not to overcrowd the pan, which would drop the oil’s temperature too quickly. For more side dish ideas, visit crispy cauliflower.

Fry Until Golden Brown

Frying potatoes for crispness involves a two-stage process for the best results, though for simpler frites, a single fry until golden brown works wonderfully. For a single fry, once the oil is at the correct temperature, carefully add your dry potato sticks in batches, ensuring not to overcrowd the pan. Fry them for about 6-8 minutes, or until they are uniformly golden brown and visibly crisp. Use a slotted spoon or spider to gently stir them occasionally to prevent sticking and promote even browning. Once they reach the desired golden hue, carefully remove the fries from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels. This allows excess oil to drain off, which is key for maintaining their crispness. Immediately season the hot fries generously with fine salt as soon as they come out of the oil; the salt will adhere best when the fries are hot and moist with oil. Serve them piping hot alongside your grilled ribeye and a generous dollop of fresh chimichurri sauce.

Serving Your Steak Frites Meal

Slicing Rested Steaks

After your ribeye steaks have rested for 5-10 minutes, they are ready to be sliced and presented. Resting is a vital step that allows the juices to redistribute throughout the meat, ensuring every bite is succulent and flavorful. To slice, place the steak on a cutting board and use a sharp knife to cut against the grain. Cutting against the grain shortens the muscle fibers, making the meat more tender and easier to chew. For ribeye, this often means slicing into thick, diagonal pieces, about 1/2 to 3/4 inch thick. Arrange the slices artfully on the plate, perhaps slightly fanned out, showcasing the beautiful pink interior and charred crust. This method not only enhances the eating experience but also makes for a visually appealing presentation, signaling the care and attention put into preparing this easy honey garlic chicken equivalent in deliciousness.

Plating with Fries and Sauce

Plating your Steak Frites with Chimichurri is where your culinary creation truly comes to life. Arrange the sliced, rested steak prominently on one side of your plate. Next, pile a generous mound of the golden, crispy frites next to the steak. Their contrasting color and texture will immediately catch the eye. Finally, spoon a good amount of the vibrant, zesty chimichurri sauce either over the sliced steak, alongside it, or both. The bright green of the sauce will pop against the rich red of the steak and the golden hue of the fries, creating a visually stunning dish. You might also consider a small ramekin of extra chimichurri on the side for dipping. Garnish with a sprig of fresh parsley if desired. This thoughtful presentation elevates the meal from a simple dinner to a restaurant-quality experience, inviting everyone to dig in and savor the delicious interplay of flavors and textures that define this classic dish. For another comforting meal, try creamy baked mac and cheese.

Recipe Notes for Best Results

Adjust Steak Cooking Time

Achieving the perfect steak doneness is a matter of personal preference and precise timing. Remember that the cooking times provided are estimates and can vary based on your grill’s heat, the steak’s thickness, and its starting temperature. Always use an instant-read meat thermometer to ensure accuracy. Insert the thermometer into the thickest part of the steak, avoiding any bone. For rare, aim for 120-125°F (49-52°C); medium-rare 130-135°F (54-57°C); medium 135-140°F (57-60°C); medium-well 140-145°F (60-63°C); and well-done 150°F (66°C) and above. Remove the steak from the heat a few degrees before your target temperature, as it will continue to cook as it rests. A little practice and patience with your thermometer will lead to consistently perfectly cooked steaks, tailored exactly to your liking, making every steak frites meal a success.

Soak Fries for Crispness

While often overlooked, soaking your cut potatoes before frying is a secret weapon for achieving truly superior crispness in your frites. This step, though adding a bit of time to your preparation, significantly impacts the final texture. Soaking the potatoes in cold water for at least 30 minutes, or even overnight, helps to draw out excess surface starch. Starch can cause fries to stick together and become soft or gummy when fried. By removing some of this starch, you encourage a lighter, airier interior and a much crispier exterior. After soaking, it is absolutely imperative to dry the potato sticks thoroughly with paper towels or a clean kitchen towel. Any residual moisture will lower the oil temperature and lead to soggy, rather than crispy, fries. This simple technique is a game-changer, transforming ordinary fried potatoes into the golden, crunchy frites that perfectly complement a juicy ribeye steak, making your homemade meal rival any bistro’s offering.

Nutrition for Steak Frites with Chimichurri

Calories and Protein

Steak Frites with Chimichurri, while a delicious and satisfying meal, can be quite hearty. A typical serving of ribeye steak (around 6-8 oz or 170-225g) provides a substantial amount of protein, usually ranging from 40-60 grams, making it an excellent source of this essential macronutrient for muscle building and repair. The caloric content will vary significantly based on portion sizes and preparation methods. A grilled ribeye steak alone can be anywhere from 300-500 calories, depending on the cut’s leanness and marbling. When considering the frites, a standard serving can add another 300-500 calories, largely from the potatoes and the oil used for frying. The chimichurri sauce, being mostly fresh herbs and olive oil, adds flavor without a huge caloric impact, but its healthy fats should still be accounted for. It’s a balanced meal providing significant energy and protein.

Fat and Carbohydrate Info

The fat content in Steak Frites with Chimichurri primarily comes from the ribeye steak’s marbling and the oil used for frying the frites. Ribeye is known for its intramuscular fat, which contributes to its flavor and tenderness. A 6-8 oz ribeye can contain 20-40 grams of fat, with a portion of it being saturated fat. The frites, being deep-fried, also contribute significantly to the total fat content, often adding 20-30 grams or more per serving, depending on the oil absorption. The chimichurri sauce, rich in healthy monounsaturated fats from extra virgin olive oil, typically adds another 10-15 grams of fat per serving. In terms of carbohydrates, the frites are the main source, as potatoes are rich in complex carbohydrates. A serving of frites can provide 30-50 grams of carbohydrates. The steak and chimichurri contribute minimal carbohydrates. This breakdown shows a meal that is energy-dense, offering a good balance of protein, fats, and carbohydrates to fuel your body.

Why Choose Steak Frites Tonight?

Quick and Flavorful Meal

Choosing Steak Frites with Chimichurri for tonight’s dinner offers the perfect blend of speed and incredible flavor, making it an ideal choice for busy weeknights or when you simply crave something special without a lengthy culinary commitment. With proper planning, the entire meal can be on the table in under an hour. While the potatoes might require some soaking time, the active cooking of the steak and fries is relatively quick, and the chimichurri comes together in mere minutes. The fresh, zesty chimichurri elevates the classic steak and fries, transforming it into a vibrant, exciting dish that tastes far more complex than the effort it demands. It’s a rewarding experience to create a meal that is both satisfying and bursting with flavor, proving that gourmet doesn’t always mean time-consuming. You can also find quick and flavorful ideas on our Pinterest page.

Impress Your Guests Easily

Steak Frites with Chimichurri is not just a quick and flavorful meal; it’s also a surprisingly effective way to impress your guests with minimal stress. The elegant presentation of a perfectly grilled steak, golden crispy fries, and a vibrant, fresh sauce instantly conveys a sense of culinary sophistication. Despite its gourmet appearance, the individual components are straightforward to prepare, allowing you to focus on quality ingredients and simple techniques rather than complicated recipes. The combination of rich steak, comforting fries, and bright, herbaceous chimichurri is universally appealing and feels like a special occasion meal. Serving this dish shows thoughtfulness and good taste, making your guests feel valued without you having to spend hours slaving away in the kitchen. It’s an accessible yet impressive choice that guarantees smiles and satisfaction around the dining table, leaving you free to enjoy the company. Find more inspiration on our Instagram account.

Enjoy Your Homemade Steak Frites!

Savor This Delicious Dish

As you gather around the table, the aromas of perfectly grilled steak, crispy fries, and zesty chimichurri filling the air, take a moment to savor your homemade Steak Frites. This dish is a testament to how simple, quality ingredients, prepared with care, can yield an extraordinarily satisfying and delicious meal. Each bite offers a delightful interplay of textures and flavors: the tender, juicy steak, the crunchy, fluffy frites, and the bright, herbaceous kick of the chimichurri. It’s a meal that encourages slowing down, enjoying the company, and appreciating the pleasure of good food. Whether it’s a casual family dinner or a special gathering with friends, homemade Steak Frites with Chimichurri promises a memorable culinary experience that is both comforting and exciting. Congratulations on creating such a fantastic dish; now, dig in and truly savor every delicious moment!