🥩 Steak Frites with Chimichurri & Peppercorn Sauce 🍟🌿
🛒 Ingredients
For the Steak:
2 ribeye or sirloin steaks (1 to 1.5 inches thick)
Salt & freshly ground black pepper
2 tbsp olive oil
1 tbsp butter
2 garlic cloves, smashed
A few sprigs of fresh thyme or rosemary (optional)
For the Chimichurri Sauce:
½ cup fresh parsley (finely chopped)
3 cloves garlic (minced)
1 tsp dried oregano
½ tsp red chili flakes
2 tbsp red wine vinegar
½ cup olive oil
Salt & black pepper to taste
For the Creamy Peppercorn Sauce:
1 tbsp butter
1 small shallot (finely chopped)
2 tbsp green peppercorns in brine (lightly crushed)
¼ cup brandy or cognac (optional but fancy 😉)
½ cup beef broth
½ cup heavy cream
Salt to taste
For the Fries:
3–4 large russet potatoes (cut into thick fries)
Oil for frying (canola or vegetable)
Salt & parsley flakes to season
👨🍳 InstructionsStep 1: Make the Chimichurri
In a bowl, combine parsley, garlic, oregano, chili flakes, and vinegar.
Slowly drizzle in olive oil while stirring until fully combined.
Season with salt and pepper to taste. Let it sit for 30 min for max flavor!
Step 2: Prep the Fries
Soak the cut fries in cold water for 30 min to remove excess starch.
Drain and pat dry with paper towels.
Heat oil to 350°F (175°C). Fry the potatoes in batches until golden and crispy.
Drain on paper towels, then toss with salt and parsley flakes.
Step 3: Sear the Steak
Let steaks come to room temp (20–30 min out of the fridge).
Pat dry, season generously with salt & pepper.
Heat a skillet or cast iron pan over high heat. Add oil.
Sear steaks 2–3 min per side, then lower heat, add butter, garlic & herbs. Baste for 1–2 more min.
Rest the steak for 5–10 min before slicing.
Step 4: Make the Peppercorn Sauce
In the same pan, melt butter. Sauté shallots until soft.
Add peppercorns, then deglaze with brandy (carefully—flambé if you dare!).
Stir in broth and reduce by half.
Add cream, simmer until thickened. Season to taste.
🍽️ Serve it Up!
Slice steak and arrange on a wooden board or plate.
Add fries on the side.
Serve chimichurri and peppercorn sauce in small ramekins or drizzle over the top.
Sprinkle flaky sea salt and a touch of chopped parsley over everything for that final flourish 🌿✨
🔥 Pro Tips:
Want that perfect sear? Use cast iron and don’t crowd the pan.
Double-fry the fries for extra crispness: first at 325°F, then again at 375°F.
Chimichurri gets better as it sits—make it a day ahead!