Steak Frites
Equipment
Ingredients
Steak & Fries
- 1 steak of your choice, ribeye, sirloin, or NY strip; I used NY strip
- Salt
- Black Pepper
- 2 tbsp butter
- 6 ounces frozen fries, cooked according to package instructions
Chimichurri
- ½ cup parsley, finely chopped
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp oregano
- ¼ tsp chili flakes
- ¼ tsp black pepper
- ¼ tsp paprika
- 1 tsp sesame oil
- 3 tbsp neutral oil
- 1 tbsp rice vinegar
Optional Garnish
- Extra chimichurri
- Flaky salt
Instructions
- Season your steak generously with salt and pepper on both sides and let it sit for 5 minutes.
- While the steak rests, add your fries to an air fryer and cook according to the package instructions. I use frozen fries because they are convenient and just as delicious.
- Add oil to your pan and cook your steak for 7 minutes, flipping every 30 seconds. Add butter at the end and baste for about 30 seconds before removing and letting it rest for 10 minutes.
- For the chimichurri sauce, combine parsley, salt, oregano, chili flakes, black pepper, paprika, minced garlic, sesame oil, neutral oil, and rice vinegar in a bowl and mix thoroughly.
- Thinly slice your rested steak, then plate by laying down your fries and topping with the sliced steak and chimichurri. Optionally place extra sauce on your fries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why You’ll Love These Steak Frites
In my opinion, there’s no better dish than a great Steak Frites. The crispy golden fries pair perfectly with the rich and tender steak while the chimichurri sauce brings those bright notes that balances everything out. One of the main factors that prevent this dish from being made are (1) the french fries and (2) making the steak. I love to use frozen french fries for this dish because it’s super convenient, and honestly, they taste just as good! As for the steak, I like to think I’ve mastered the art of the medium rare steak, which just involves flipping it every 30 seconds for 7 minutes! With those two factors taken care of, you’ll have an amazing dish that takes less than 30 minutes and looks like a restaurant quality dish.
The Sauce That Brings It All Together
The sauce to a Steak Frites dish is always super important, and this version doesn’t hold back. I love to use the classic ingredients of a normal chimichurri, but with a couple of substitutions. I use rice vinegar as the acid for the sauce, which adds a slightly more depth in flavor. I also use sesame oil in additional to a neutral oil, which adds another layer of flavor. With this sauce, every bite is rich, balanced, and dripping with flavor!
What You’ll Need To Make Steak Frites
Steak & Fries
- 1 steak of your choice, I used NY strip
- Salt
- Black pepper
- 2 tbsp butter
- 6 oz frozen fries, cooked via package instructions
Chimichurri
- ½ cup parsley, finely chopped
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp oregano
- ¼ tsp chili flakes
- ¼ tsp black pepper
- ¼ tsp paprika
- 1 tsp sesame oil
- 3 tbsp neutral oil
- 1 tbsp rice vinegar
Optional Garnish
- Extra chimichurri
- Flaky salt
How to Make Steak Frites
Season steak generously with salt and pepper. Let it sit at room temperature for 5 minutes.
Cook frozen fries according to package instructions. The air fryer or oven both work.
Heat a skillet over medium-high. Add a bit of oil and cook the steak for 7 minutes, flipping every 30 seconds to build a crust.
In the final minute, add butter and baste the steak for 30 seconds. Let rest for 10 minutes before slicing.
Mix all chimichurri ingredients in a bowl until well combined.
Add fries on a plate, place sliced steak over top, and drizzle with chimichurri.
Tips & Variations
I know flipping every 30 seconds sounds like a pain, but it helps you get the crust while giving you a perfect medium rare inside without the dreaded gray band.
Resting allows the juices to seep inside the steak to give you an even juicier bite!
You can store the chimichurri in the fridge for up to 3 days, and the longer you wait, the stronger the flavors become!
I love to use frozen shoestring fries, but any french fry cut works!
Frequently Asked Questions
What steak cut works best?
It really depends! A ribeye will be super juicy and rich, a NY strip will be a good balance, and a top sirloin gives a leaner and beefier taste profile. Whenever selecting a slice, just make sure your steak is ¾–1 inch thick for even cooking.
Can I cook the steak on a grill?
Yes! A grill actually gives the steak an even better flavor. Just make sure to use the same flipping technique and cook to whatever temperature you’d like!
Is the chimichurri super spicy?
It’s mild, with a hint of warmth from the chili flakes. Add more if you want it spicier — or toss in a bit of fresh chili.
What else goes well with this?
I think the fries themselves are great, but mashed potatoes, roasted broccoli, or even a fresh salad are also amazing as well!
Try These Next
• Want more beef? Check out my Japanese BBQ Beef Bowls!
• Craving a sweet-savory flavor profile instead? Try my Honey Garlic Beef!
• Need a noodle night idea? My Chili Oil Vodka Pasta won’t disappoint!
