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steak on fries

Chimichurri Loaded Steak Fries

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer
Ingredients Method

Ingredients
  

  • 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
  • Salt
  • 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
Chimichurri #2
  • 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

Method
 

  1. 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/
  2. Cut russet potatoes into thin, long strips resembling string fries. Place them in ice water for 15-20 minutes to remove excess starch.
  3. 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.
  4. 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.
  5. While the steak is resting, return the previously fried fries to the hot oil for a second fry until crispy and golden brown.
  6. Slice the rested skirt steak against the grain into bite-sized portions.
  7. 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.
  8. Enjoy the delicious Chimichurri Loaded Steak Fries, combining the flavors of crispy fries, tender steak, and zesty chimichurri sauce in every bite.