Steak Frites Recipe

Marinate

Pat the steak dry with paper towels. In a small bowl combine 2 tbsp olive oil, 1 tbsp lime juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt, and 1 tsp freshly ground black pepper; rub evenly over both sides of the steak. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Cook

Preheat a cast-iron skillet or grill over high heat until very hot (about 5–7 minutes). Lightly oil the grill grates or the skillet. Sear the steak 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), or longer for desired doneness. For thicker cuts finish in a 400°F oven for a few minutes if needed. Remove steak to a cutting board and tent loosely with foil; rest 8–10 minutes.

Slice

Against the grain, slice the steak thinly at a 45° angle into 1/4-inch slices. Keep warm until serving.

While the steak rests, make the chimichurri. Finely chop parsley, cilantro, and oregano (or use a mini food processor to pulse briefly). Combine herbs with 3 minced garlic cloves, 2 tbsp red wine vinegar, 1/2 cup extra-virgin olive oil, 1/2 tsp crushed red pepper flakes, 3/4 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Stir until emulsified. Taste and adjust salt, acid, or oil. Let sit at room temperature for at least 10 minutes to meld flavors.

Whisk together 1/2 cup mayonnaise, 1 minced or grated garlic clove, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Chill in the refrigerator while finishing the rest of the components. Taste and adjust acidity or seasoning.

Char the poblano directly over a gas flame, under a hot broiler, or on a grill, turning until blackened all over (about 6–10 minutes). Place in a bowl and cover with plastic wrap or a plate for 10 minutes to steam; this makes the skin easier to remove. Peel and seed the poblano, then finely chop or purée it in a small blender or food processor.

In a small bowl, combine 1/2 cup ketchup, the roasted chopped poblano (about 2–3 tbsp), 1 tsp apple cider vinegar, 1 tsp brown sugar, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, and 1/4 tsp salt. Adjust seasoning and sweetness to taste. Chill or keep at room temperature until serving.

Prep

Cut the potatoes into 1/4–3/8-inch batons for classic frites. As you cut, place them in a bowl of cold water with 1 tbsp white vinegar and soak for 30 minutes to remove surface starch (this gives crisper fries). Drain and rinse thoroughly, then pat completely dry with towels.

Fry — First Fry (Blanch)

In a heavy pot or deep fryer, heat oil to 300°F (150°C). Working in batches, fry the dried potatoes for 3–5 minutes until they are soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Fry — Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches until golden brown and crisp, about 2–3 minutes. Drain on a rack, season immediately with 1 tsp kosher salt and 1/4 tsp black pepper, and toss with 1 tsp melted butter and 1 tbsp chopped parsley if using.

Arrange a generous handful of frites on each plate. Fan sliced steak over the fries or lay alongside. Spoon chimichurri over the steak (about 2 tbsp per serving) and dot or serve aioli and roasted poblano ketchup on the side (about 1–2 tbsp each). Garnish fries with chopped parsley and place lime wedges on the plate. Serve immediately so frites remain crisp and steak is warm.

Optional: For extra richness, drizzle 1/2 tsp melted butter over the steak slices before spooning chimichurri. Leftover chimichurri refrigerates up to 4 days; aioli and ketchup for up to 3–4 days.