Get ready for a burst of flavor with Chimichurri Loaded Steak Fries! This recipe combines the irresistible combination of loaded steak fries with the vibrant and zesty taste of chimichurri sauce. Perfect for any occasion, these loaded steak fries will satisfy your cravings with tender steak, crispy fries, and the herbaceous magic of chimichurri. But before we dive into the recipe, let’s explore the uses and history of chimichurri.
Chimichurri is a sauce originating from Argentina, known for its tangy, herbaceous, and slightly spicy flavor profile. Made with fresh herbs, garlic, vinegar, oil, and spices, chimichurri adds a nice twist to various dishes. It is often enjoyed with grilled meats, roasted vegetables, or used as a marinade. You can also drizzle it over chicken, pork, fish or for this recipe, steak fries, to enhance their flavors. Chimichurri works as a dip for bread, a dressing for salads, and even as a condiment for sandwiches and burgers.
The origins of chimichurri can be traced back to 19th-century Argentina, with the exact origin story still uncertain. One theory suggests that it was named after an Irishman, Jimmy McCurry, who fought for Argentine independence. Another theory links the name to the Basque word “tximitxurri,” meaning a mix of various things. Regardless of its origins, chimichurri became an integral part of Argentine cuisine, particularly associated with their beloved tradition of grilling meats called asado.
Today, chimichurri has gained worldwide popularity for its versatility and bold flavors. It adds a vibrant and fresh dimension to dishes, elevating every bite with its herbaceous charm.
Now, let’s dive into this Chimichurri Loaded Steak Fries recipe!
WHAT STEAK TO USE FOR STEAK FRIES
When it comes to making steak fries, you have several options for the type of steak to use. In this recipe, I used skirt steak, which is tender and quick to cook, making it perfect for topping the fries. Steaks with a good amount of intramuscular fat work well for this dish. Skirt steak, in particular, is best when grilled hot and fast. To enhance the flavor, marinate it with a delicious marinade of your choice. Now, let’s move on to the steps for making Chimichurri Loaded Steak Fries. See my list below of other options for this recipe.
- Flank Steak: Flank steak is a flavorful and lean cut of beef. It has a slightly firmer texture compared to skirt steak but remains tender when cooked properly. Marinating the flank steak before grilling or searing will help enhance its taste and tenderness.
- Ribeye Steak: Ribeye steak is known for its rich marbling, which brings intense flavor and juiciness to the meat. While ribeye is often grilled or pan-seared on its own, you can slice it into thin strips after cooking and use it as a topping for your loaded steak fries.
- Sirloin Steak: Sirloin steak is a versatile cut that strikes a balance between tenderness and flavor. It is often enjoyed grilled or broiled, making it a great option for steak fries. Cut the cooked sirloin into bite-sized pieces and layer it over the fries for a satisfying meal.
- Flat Iron Steak: Flat iron steak is gaining popularity for its tenderness and rich flavor. This cut comes from the shoulder area and has a distinctive grain. When cooked to medium-rare or medium, it offers a tender and juicy texture that complements the crispy fries perfectly.
HOW TO MAKE CHIMICHURRI LOADED STEAK FRIES:
- Prepare the Chimichurri:
- In a bowl, combine chopped parsley, chopped cilantro, dry oregano, lemon zest, lemon juice, red wine vinegar, avocado oil, salt, red pepper flakes, chopped garlic (or roasted), shallots (or scallions), and diced jalapeno.
- Mix all the ingredients together until well combined.
- Allow the chimichurri to sit for a minimum of one hour to let the flavors meld together for the best taste.
- Marinate the Skirt Steak:
- Season the skirt steak with black and tan beef rub (or your preferred marinade).
- Let the steak marinate for a minimum of one hour or up to 12 hours for optimal flavor (overnight marination is even better).
- Here is an alternate Carne asada recipe ——–> RECIPE HERE
- Prepare the Fries:
- Cut russet potatoes into string fries.
- Place the cut fries in a bowl of ice water and let them soak for 15-20 minutes. This helps remove excess starch from the potatoes.
- Fry the Fries:
- Heat oil in a deep pot or fryer to 350 degrees Fahrenheit (175 degrees Celsius).
- Drain the soaked fries and pat them dry with a paper towel.
- Fry the fries in batches in the hot oil for 5-6 minutes or until golden and crispy.
- Remove the fries from the oil and let them sit in a foil pan.
- Cook the Skirt Steak:
- Preheat your grill to high heat.
- Place the marinated skirt steak on the hot grill and cook for approximately 3-4 minutes per side, or until desired doneness.
- Remove the steak from the grill and let it rest for about 8 minutes.
- Fry the Fries Again:
- While the steak is resting, fry the previously cooked fries for a second time until they become crispy and golden brown.
- Assemble the Dish:
- Slice the rested skirt steak into bite-sized portions.
- In a serving dish, arrange the crispy fries (tossed in Potato Slayer rub or seasoning of your choice).
- Top the fries with the grilled skirt steak slices.
- Finish off by generously drizzling the chimichurri sauce over the steak and fries.
Chimichurri Loaded Steak Fries
- 1 skirt steak
- Avocado oil for a binder
- Black and Tan rub
- 2 Russet potatoes
- Vegetable oil for frying
- Potato Slayer rub
Chimichurri #1 (Exact one in this recipe)
- Chopped parsley
- Chopped Cilantro
- Dry Oregano
- Lemon zest
- Lemon juice
- Red wine vinegar
- Avocado oil
- Red pepper flakes
- Chopped garlic (or roasted)
- Shallots (scallions are okay to use too)
- Diced Jalapeno
Chimichurri #2 (You can use any of these! I wanted to add options)
- 1 bunch Parsley
- 1 bunch Cilantro chopped
- 3 tbsp Oregano chopped
- 3 tbsp Chopped scallions
- 1 Shallot diced
- ½ Jalapeño diced
- 1 cup Olive oil
- ½ cup Red wine vinegar
- 2 tsp Kosher salt
- 1 tsp Red pepper flakes
- 1 bunch Parsley chopped
- 1 bunch Cilantro chopped
- ⅓ cup Oregano chopped
- 1 bulb Garlic roasted
- ½ Shallot diced
- 1 cup Olive oil
- ⅓ cup Red wine vinegar
- 1 tbsp Lemon zest
- ½-1 Jalapeño use the full pepper if you like spice!
- 1 tsp Red pepper flakes
- Salt to taste about 2 tsp
- Season the skirt steak with black and tan beef rub (or your preferred seasoning) and let it sit for a minimum of 1 hour or up to 12 hours for optimal flavor. Here is another carne asada recipe for other options! -----> https://grillnationbbq.com/2022/04/07/carne-asada-steak-fries/
- Cut russet potatoes into thin, long strips resembling string fries. Place them in ice water for 15-20 minutes to remove excess starch.
- Heat oil in a deep pot or fryer to 350 degrees Fahrenheit (175 degrees Celsius). Drain the soaked potato strips and pat them dry. Fry the fries in batches for about 5-6 minutes until golden and crispy. Remove and drain them in a foil-lined pan.
- Sear the seasoned skirt steak over hot coals or in a preheated grill pan/skillet for approximately 3-4 minutes per side. Let the cooked steak rest for about 8 minutes.
- While the steak is resting, return the previously fried fries to the hot oil for a second fry until crispy and golden brown.
- Slice the rested skirt steak against the grain into bite-sized portions.
- Assemble the dish by arranging the crispy fries (optionally tossed in Potato Slayer rub or seasoning) on a serving dish. Top with the grilled skirt steak slices. Drizzle generously with chimichurri sauce.
- Enjoy the delicious Chimichurri Loaded Steak Fries, combining the flavors of crispy fries, tender steak, and zesty chimichurri sauce in every bite.
Chimichurri Loaded Steak Fries offer a delicious and satisfying culinary experience. By combining tender steak, crispy fries, and zesty chimichurri sauce, this dish takes comfort food to a whole new level.
Whether you choose skirt steak or other options like flank steak, ribeye steak, sirloin steak, or flat iron steak, each brings its own unique flavor and tenderness to the dish.
The process is simple: season and marinate the steak for robust flavor, cut potatoes into thin strips and soak them in ice water to remove starch, fry the potatoes until golden and crispy, sear the steak for a flavorful char, rest the steak, fry the potatoes again for extra crispiness, slice the steak into bite-sized pieces, and assemble the dish with the crispy fries, grilled steak, and a generous drizzle of chimichurri sauce.
Thanks for trying this recipe! We hope you enjoy the mouthwatering flavors of Chimichurri Loaded Steak Fries. Whether you serve them as appetizers, snacks, or a full meal, this dish is sure to impress. So, get cooking and savor every delicious bite!
DID YOU ENJOY THIS STEAK FRIES WITH CHIMICHURRI RECIPE? YOU’LL LOVE MY OTHER BEEF RECIPES IN THE LINK BELOW!
Items used in This Recipe