Steak Frites* Recipe

Roughly chop parsley, cilantro (if using), oregano and smash garlic. Place herbs, garlic, red wine vinegar, red pepper flakes, salt and pepper in a food processor or blender.

Pulse until herbs are finely chopped but not pureed, scraping down sides as needed. With motor running, stream in the olive oil until emulsified. Stir in lemon juice if using.

Taste and adjust seasoning (add more salt, vinegar or red pepper flakes as desired). Transfer to a bowl and let sit at room temperature while you cook steak and fries (at least 20 minutes for flavors to meld).

Prepare potatoes

Cut potatoes into 1/3–1/2-inch sticks (frites). Soak cut potatoes in cold water for at least 20 minutes (or up to 2 hours) to remove excess starch, then drain and pat completely dry with towels.

Cook fries

Heat oil in a heavy-bottomed skillet to medium-high (or preheat oven to 450°F / 230°C if roasting). If frying: add potatoes in a single layer (work in batches) and fry until golden brown and crisp, about 6–8 minutes per batch. Remove to a paper towel-lined tray and season immediately with 1/2 tsp kosher salt. If roasting: toss dried potatoes with 2 tbsp oil, spread on a rimmed baking sheet in a single layer and roast 25–30 minutes, turning once, until golden and crisp; sprinkle with 1/2 tsp kosher salt.

Finish with garlic and Parmesan

In a small skillet over low heat, melt butter with the minced garlic until fragrant but not browned (30–45 seconds). Toss the hot fries with the garlic-butter, grated Parmesan, chopped parsley, remaining 1/4 tsp kosher salt and 1/4 tsp black pepper until evenly coated. Keep warm while you rest the steak.

Bring skirt steak to room temperature for 20–30 minutes. Pat dry thoroughly with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Heat a heavy cast-iron skillet or grill pan over high heat until very hot (smoking lightly). Add 1 tbsp neutral oil and swirl to coat.

Sear the steak: place skirt steak in the hot skillet and cook undisturbed 2.5–3 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time slightly for thickness and preferred doneness. For grill, sear similarly over high direct heat.

Remove steak to a cutting board and tent loosely with foil. Let rest 5–7 minutes so juices redistribute.

Slice the steak thinly against the grain into strips. Spoon chimichurri over the sliced steak or serve it on the side for guests to add as desired.