Steak Frites Recipe

Prep and blanch

Cut potatoes into 1/3-inch fries and place them in a large bowl of cold water. Soak for 20–30 minutes to remove excess starch. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

First fry (blanch)

Heat neutral oil in a heavy pot or deep-fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove with a slotted spoon to a wire rack or paper towels to drain. Let cool while you prepare steak and chimichurri (can hold at room temp).

Final fry

Raise oil temperature to 375°F (190°C). Fry blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with salt and pepper (and optional grated Parmesan) while hot. Keep warm in a single layer in a low oven (200°F / 95°C) if needed.

While potatoes soak, prepare the chimichurri. Finely chop kale, parsley, cilantro and oregano (or pulse in a food processor in short bursts to retain texture). Combine chopped greens with minced garlic, red wine vinegar, lemon juice, red pepper flakes, salt and pepper in a medium bowl.

Slowly whisk in the extra-virgin olive oil until incorporated. Taste and adjust seasoning — add more salt, lemon juice, or vinegar to brighten. Let rest at room temperature for at least 15 minutes to allow flavors to meld. If made ahead, refrigerate and bring to room temperature before serving.

About 20 minutes before cooking, remove skirt steak from refrigerator and pat dry. Trim excess fat or silver skin if desired. Lightly score fat edge if present. Rub both sides with 2 tbsp olive oil, then season evenly with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder.

Preheat a grill or heavy cast-iron skillet over high heat until very hot (grill grates or skillet should be smoking lightly). If using a skillet, add a thin film of oil and heat until shimmering.

Grill or sear the skirt steak 3–4 minutes per side for medium-rare (internal temp about 125–130°F / 52–54°C), depending on thickness. Avoid overcooking; skirt steak is best medium-rare to medium. For medium, cook 4–5 minutes per side.

Transfer steak to a cutting board and tent loosely with foil. Let rest 6–8 minutes to allow juices to redistribute. Slice thinly against the grain into bite-sized strips or slices.

To serve: arrange fries alongside sliced steak and spoon generous tablespoons of kale chimichurri over the steak (or serve chimichurri on the side). Finish with a squeeze of lemon if desired.