Steak Frites Recipe

Make the chimichurri

Roughly chop the parsley, cilantro (if using) and oregano. In a medium bowl, combine the chopped herbs with the minced garlic, red wine vinegar, crushed red pepper flakes, kosher salt and black pepper. Whisk in the extra-virgin olive oil until emulsified. Add lemon juice if you want a brighter note. Taste and adjust salt, pepper or vinegar. Let sit at room temperature at least 20 minutes to meld flavors (can be made up to 24 hours ahead and chilled; bring to room temp before serving).

Prepare potatoes

Peel (optional) and cut the russet potatoes into 1/3- to 1/2-inch thick sticks. Rinse the cut fries under cold running water until the water runs clear to remove excess starch. Pat thoroughly dry with clean kitchen towels or paper towels.

Blanch (first fry)

Heat 1 to 1½ cups oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes; you can refrigerate briefly to speed cooling.

Crisp (second fry) and season

Increase oil temperature to 375–400°F (190–204°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove and drain on a wire rack. Immediately season with fine sea or kosher salt, freshly ground pepper, and toss with chopped parsley if using. Keep warm in a low oven (200°F / 95°C) on a tray while cooking steak.

Bring steak to room temperature & season

Remove the flat iron steak from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Rub both sides with 2 tablespoons olive oil, then season generously with kosher salt and freshly ground black pepper.

Preheat grill or pan

Preheat a grill or heavy cast-iron skillet over high heat until very hot. If using a skillet, add a thin film of oil and heat until shimmering.

Grill / sear the steak

Place the steak on the hot grill or skillet. For medium-rare, cook about 3–4 minutes per side (internal temp 125–130°F / 52–54°C). For medium cook 4–5 minutes per side. During the last minute of cooking, add the butter, crushed garlic clove and thyme to the pan (if using a skillet). Tilt the pan and spoon the melted butter over the steak (basting) to build flavor.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice thinly against the grain into 1/4-inch slices. Sprinkle a pinch of coarse sea salt over the slices just before serving.

Arrange a portion of fries on each plate, place sliced steak alongside, and spoon chimichurri over the steak (or serve chimichurri on the side). Finish fries with any remaining coarse sea salt and chopped parsley. Serve immediately.