Steak Frites Recipe

Prepare herbs

Rinse the parsley and cilantro (if using) and pat dry. Finely chop the parsley, cilantro and oregano (if using fresh). Place into a medium bowl.

Add the minced garlic, red wine vinegar, lemon juice (if using), red pepper flakes, salt and black pepper to the chopped herbs.

Stir in the extra-virgin olive oil until combined. Taste and adjust seasoning — add more vinegar for acidity, more oil if too sharp, or more salt as needed. Let sit at room temperature while you prepare steak and fries so flavors meld.

Prep potatoes

Wash and scrub the russet potatoes. Cut into 3/4–1 inch thick fries. Rinse in cold water to remove excess starch, then place in a bowl of cold water and chill for 10–20 minutes. Drain and thoroughly pat dry with kitchen towels.

Cook fries (two options)

For deep frying: heat vegetable oil in a heavy pot to 325°F (160°C). Fry the dried potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry a second time until golden and crisp, about 2–3 minutes. For oven: toss potatoes with 2–3 tbs olive oil, spread on a single layer on a baking sheet, and roast at 450°F (230°C) for 25–30 minutes, turning once, until golden and crisp.

While still hot, transfer fries to a large bowl. Immediately sprinkle with salt, black pepper, garlic powder, grated parmesan and chopped parsley. Toss gently to coat so parmesan melts slightly and adheres. Keep warm until serving.

Bring to room temperature and season

Remove the skirt steak from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Rub both sides with 1 tbs olive oil and season evenly with coarse salt, black pepper and garlic powder.

Cook steak

Heat a cast-iron skillet or heavy pan over high heat until smoking hot. Place the steak in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (internal temperature ~125–130°F / 52–54°C). Adjust time ±1–2 minutes depending on thickness and desired doneness.

Remove steak from the pan and transfer to a cutting board. Optionally place the tsp of butter on top. Tent loosely with foil and rest 5–8 minutes so juices redistribute.

Slice the skirt steak across the grain into thin slices (about 1/4 inch thick).

Arrange a generous portion of parmesan fries on each plate. Fan sliced skirt steak alongside or over the fries.

Spoon chimichurri over the sliced steak and a little over the fries if desired. Garnish with additional chopped parsley.

Serve immediately while steak and fries are hot.