Go Back
steak on fries

Chimichurri Loaded Steak Fries

Servings 4
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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

Instructions
 

  • 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.