🥩 Steak with Chimichurri and Fries 🍟🌿
🌟 A Classic Done Right
🛒 Ingredients (Serves 4)
For the Steak:
1.5 lbs ribeye or sirloin steak (1-inch thick)
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt & black pepper, to taste
For the Chimichurri Sauce:
1/2 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp red pepper flakes
Salt & black pepper, to taste
For the Fries:
4 medium russet potatoes, cut into wedges
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt & black pepper, to taste
🔪 Prep the Ingredients
Make the Chimichurri Sauce:
In a bowl, mix parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Set aside to let the flavors meld.
Prep the Fries:
Preheat your oven to 425°F (220°C). Toss the potato wedges with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet. Bake for 30–35 minutes, flipping halfway, until golden and crispy.
Season the Steak:
Pat the steak dry. Rub with olive oil, garlic powder, smoked paprika, salt, and pepper.
🔥 Cook the Steak:
Heat a cast-iron skillet or grill over high heat (about 450°F / 230°C). Sear the steak for 3–4 minutes per side for medium-rare (135°F / 57°C internal temperature). Let it rest for 5 minutes, then slice against the grain.
🍴 Serve It Like This:
Arrange the sliced steak on a platter or plate, drizzling with chimichurri sauce.
Serve the crispy potato wedges on the side.
Pair with a simple green salad or grilled veggies 🥗🌽
🔥 Pro Tips:
Let the steak come to room temperature for 20 minutes before cooking for even searing.
For extra crispiness, soak the potato wedges in cold water for 30 minutes before baking, then pat dry.