Steak Frites with Chimichurri Sauce Recipe

Steak with chimichurri is a great steak recipe that is a little less mainstream and well-known. Chimichurri is a fresh-tasting condiment loaded with garlic, cilantro, and cumin. Chimichurri will transform your average steak into a Latin American dish and perfectly complement every bite. If you haven’t tried it yes, it’s an absolute must-have for steak lovers.

What is Chimichurri Sauce?

Chimichurri sauce is an Argentinian, herb-based sauce made with fresh parsley, cilantro, garlic, olive oil, and spices. It’s typically used on beef or chicken as a marinade or condiment. I’m usually anti-condiments or sauces when it comes to steak…BUT chimichurri is the absolute exception.

Chimichurri is loaded with spicy, tangy, and citrusy flavors all at once. It really could be the pesto sauce of Argentina. Also, check out chimichurri chicken skewers and chimichurri shrimp.

How to Make Chimichurri Sauce

Chimichurri is really easy to make at home. Always use fresh ingredients and no shortcuts for the most authentic results! Combine fresh parsley, fresh cilantro, red wine vinegar, garlic cloves, olive oil, and spices in a blender or food processor and pulse until smooth and slightly granular. Chimichurri should not be too fine or too pureed.

Don’t have a blender? A Ninja Single Serve or NutriBullet will work just fine.

Homemade Roasted Fries (Frites)

Steak and frites is french for steak served with french fries. For this recipe, I’m using crispy baked russet potato wedges seasoned with garlic powder, onion powder, paprika, salt, and pepper. It’s the perfect blend of spices for baked fries. They’re super flavorful and taste like real french fries.

Thin potato wedges are key. This article is really helpful in creating perfect potato wedges. Just note, I slice one extra time than demonstrated (4 times total) so each wedge is about 1/2 an inch thick on the skin side. This yields 16 wedges per potato.

Best Cut of Beef for Steak Frites

You can make this recipe with any cut of beef. Some personal favorites are boneless ribeye, hanger, sirloin (NY strip), flank, and skirt steak. Boneless ribeye is what I used for this recipe/is pictured. Just note, flank and skirt steak is typically a litter thinner and will cook a little faster than a ribeye or sirloin.

How to Cook the Perfect Steak

The only way to prepare steak is in a cast iron skillet. The secret lies in combining pan searing with an oven finish. This gives your steak a caramelized outside with a juicy tender inside. The oven is better at providing indirect heat while searing gives you the grilled and slightly charred crust.

The other major advantage is you can cook within flavors such as garlic, butter, or fresh herbs. You can’t do this on a grill. Pan-sear steaks for 2 minutes per side on the stovetop in a cast iron skillet on high heat and immediately transfer to a preheated oven at 415°F. I typically bake for about 6 minutes for medium-rare.

Temperatures for Steak 

Doneness	Temperature Range
Very Rare/rare	120°F to 125°F
Medium rare	125°F to 130°F
Medium	135°F to 140°F
Medium well	145°F to 150°F
Well done	160°F and above

SMOKE WARNING: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.

Let The Steak Rest

Letting a steak rest for 5-7 minutes before cutting is critical for two reasons. One, it continues to actually cook the steak. Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time. Always let your steaks rest!

Slice steak into strips and top with as much chimichurri as you like. Your guests won’t be able to get enough. Serve with potato wedges.

You’ll Also Love

• Steak and chimichurri crostini
• Grilled filet mignon
• Grilled shrimp and chimichurri
• Grilled chicken skewers with chimichurri

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