Oh, let me tell you about my love for *steak frites with chimichurri*! This dish takes me back to cozy evenings spent grilling in the backyard, the smell of sizzling steak wafting through the air. There’s just something magical about the combination of juicy, perfectly grilled ribeye paired with crispy fries and that vibrant chimichurri sauce. Trust me, every bite is a flavor explosion! I remember the first time I tried this at a little Argentinian restaurant, and I was hooked! It’s not just a meal; it’s an experience. And the best part? Making it at home is easier than you think! So grab your grill and let’s get cooking—you’re going to love this dish as much as I do!
Ingredients List
Here’s what you’ll need to whip up this delightful *steak frites with chimichurri*. I love how simple yet flavorful these ingredients are! Trust me, using fresh herbs and quality steak makes all the difference.
- 2 ribeye steaks (about 1 inch thick, for that perfect juicy bite)
- 2 cups of frozen fries (choose your favorite brand for convenience)
- 1 cup fresh parsley, chopped (the more vibrant the better!)
- 3 cloves garlic, minced (fresh garlic is key for that punch of flavor)
- 1/2 cup olive oil (extra virgin if you have it—yum!)
- 1/4 cup red wine vinegar (adds a lovely tang)
- 1 teaspoon red pepper flakes (adjust this if you like it spicy!)
- Salt and pepper to taste (don’t skimp on seasoning!)
Make sure to gather everything before you start cooking—it’ll make the process so much smoother! Happy cooking!
How to Prepare *Steak Frites with Chimichurri*
Alright, let’s dive into the deliciousness of making *steak frites with chimichurri*! It’s a straightforward process that yields mouthwatering results. Trust me, you’ll feel like a culinary rockstar when you’re done!
Prepping the Steak
First things first, let’s get those ribeye steaks ready! I like to season them generously with salt and pepper—don’t be shy! About a teaspoon of each side should do the trick. If you prefer your steak medium-rare, aim for a nice thick cut, around 1 inch. Just let them sit at room temperature for about 20 minutes before grilling. This helps them cook evenly and ensures they’re juicy!
Making the Chimichurri
Now, onto that vibrant chimichurri! In a bowl, combine the chopped parsley, minced garlic, olive oil, red wine vinegar, and red pepper flakes. Give it a good stir; you want everything well mixed. I always recommend using fresh herbs here; they make the sauce sing! Taste it and adjust the seasoning with salt and pepper as needed. Let it sit for at least 10 minutes to let those flavors meld together.
Cooking the Fries
While your steaks are resting and the chimichurri is coming together, pop those frozen fries in the oven! Follow the package instructions for cooking time, but here’s a little tip: to achieve maximum crispiness, spread them out in a single layer on a baking sheet. Nobody likes soggy fries!
Grilling the Steak
Now for the fun part—grilling! Preheat your grill to medium-high heat. Once it’s hot, place the steaks on the grill and let them sear for about 4-6 minutes on each side for that perfect medium-rare. Use a meat thermometer if you like, aiming for an internal temperature of about 130°F (54°C). After grilling, let the steaks rest for about 5 minutes; this step is crucial for keeping them juicy!
Serving Suggestions
Alright, it’s time to plate! Slice the steaks against the grain for tenderness, and serve them alongside those crispy fries. Don’t forget the chimichurri—drizzle it generously over the steak! You can even serve extra on the side for dipping. Wow, look at that color! It’s not just a meal; it’s a feast for the eyes and the taste buds!
Why You’ll Love This Recipe
Let me tell you, there are so many reasons to fall head over heels for *steak frites with chimichurri*! This dish is not just about satisfying your hunger; it’s about enjoying a culinary experience. Here’s why you’ll want to make it again and again:
- Quick prep time: With just 10 minutes of prep and 20 minutes of cooking, you can have a delicious meal on the table in no time!
- Flavor explosion: The juicy steak paired with the zesty chimichurri is a match made in flavor heaven. You’ll taste the freshness of the herbs and the delicious char from the grill!
- Easy preparation: This recipe is straightforward, perfect for both beginner cooks and seasoned pros. You won’t need any fancy techniques to impress your family or guests.
- Versatile sides: Serve it with crispy fries, or feel free to add a fresh salad or roasted veggies for a twist!
- Impressive presentation: The vibrant colors of the chimichurri really make this dish pop. It looks as good as it tastes, making it perfect for entertaining.
Trust me, once you try this dish, it’ll be on your regular rotation! You’re going to love every bite!
Tips for Success
Now, let’s make sure your *steak frites with chimichurri* turns out perfectly! I’ve got some tried-and-true tips that will elevate your dish and impress everyone at the table.
- Quality Ingredients: Always choose the best quality steaks you can find. Ribeye is fantastic for its marbling and flavor, but if you can snag a prime cut, go for it! Fresh herbs for your chimichurri are a must—they add brightness that dried herbs just can’t match.
- Don’t Rush the Grill: Preheating your grill is key! Make sure it’s nice and hot before placing your steaks on it. This ensures a beautiful sear and helps lock in those juices. You want that sizzle when the steak hits the grill!
- Mind Your Timing: Keep an eye on the cooking time. Overcooking can lead to a tough steak, and nobody wants that! Use a meat thermometer if you have one—aim for about 130°F (54°C) for medium-rare. If you like it more done, adjust accordingly, but be careful not to go too far!
- Let It Rest: After grilling, let the steaks rest for at least 5 minutes before slicing. This is crucial for keeping them juicy! During this time, the juices redistribute, giving you a tender bite every time.
- Serve with Flair: When plating, remember to slice against the grain for the best texture. Drizzle that gorgeous chimichurri generously over the steak and serve extra on the side. A sprinkle of fresh parsley as a garnish not only looks great but also adds that fresh herb aroma!
With these tips, you’ll be on your way to creating a steak frites experience that feels gourmet, right in your own kitchen. Can’t wait for you to try it!
Nutritional Information
So, let’s talk about the estimated nutritional information for *steak frites with chimichurri*! This dish is not only delicious but also packs a hearty punch. Here’s what you can expect per serving:
- Calories: 700
- Fat: 45g
- Saturated Fat: 12g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 800mg
- Carbohydrates: 40g
- Fiber: 4g
- Sugar: 1g
- Protein: 40g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But no matter the numbers, one thing’s for sure: this dish will leave you satisfied! Enjoy every delicious bite!
FAQ Section
Got questions about *steak frites with chimichurri*? I’ve got you covered! Here are some of the most common queries I hear, along with my answers to help you nail this dish every time.
Can I use a different cut of steak?
Absolutely! While ribeye is my go-to for its flavor and tenderness, you can use sirloin, flank, or even filet mignon if you prefer. Just keep an eye on the cooking times, as different cuts may require adjustments!
What if I don’t have a grill?
No worries at all! You can definitely cook the steaks in a skillet on the stovetop. Just heat a cast-iron skillet until it’s really hot, and follow the same cooking times. You’ll still get a fantastic sear!
How long can I store leftover chimichurri?
Your chimichurri can be stored in an airtight container in the fridge for up to a week. Just give it a good stir before using it again, as the oil may separate a bit. It’s great on grilled veggies or as a marinade too!
Can I make the chimichurri ahead of time?
Yes! In fact, I recommend making it ahead. Allowing it to sit for at least 10 minutes or even a few hours enhances the flavor as the herbs infuse into the oil and vinegar. Just keep it in the fridge until you’re ready to serve!
What sides go well with steak frites?
While crispy fries are traditional, you can also serve it with a fresh salad, roasted vegetables, or even a creamy coleslaw. Anything that adds a crunch or freshness will complement the rich flavors of the steak and chimichurri beautifully!
Storage & Reheating Instructions
So, you’ve made this mouthwatering *steak frites with chimichurri*, and now you’ve got some delicious leftovers! Here’s how to store them properly and reheat them so they still taste amazing.
First off, let everything cool down to room temperature before storing. This helps prevent condensation from forming, which can make your steak a bit soggy. I like to wrap the steak tightly in plastic wrap or aluminum foil and place it in an airtight container. The chimichurri should go in a separate airtight container to keep its vibrant flavor intact. You can store both in the refrigerator for up to 3 days.
When it’s time to enjoy those leftovers, reheating is key! For the steak, I recommend using the oven to maintain its juiciness. Preheat your oven to 250°F (120°C), then place the steak on a baking sheet. Cover it loosely with foil to keep it from drying out, and heat for about 10-15 minutes, or until warmed through. You can also give it a quick sear in a hot skillet for a minute on each side if you want to revive that grilled flavor!
As for the chimichurri, you don’t want to heat it at all—just give it a good stir and drizzle it cold over the reheated steak. The freshness of the chimichurri really brightens up the dish! And there you have it—delicious leftovers that taste almost as good as the first time around! Enjoy!
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Steak Frites with Chimichurri: 5 Easy Steps to Delight
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A classic dish featuring grilled steak served with crispy fries and chimichurri sauce.
Ingredients
- 2 ribeye steaks
- 2 cups of frozen fries
- 1 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Season steaks with salt and pepper.
- Grill steaks for 4-6 minutes per side for medium-rare.
- While steaks are grilling, cook fries according to package instructions.
- In a bowl, mix parsley, garlic, olive oil, vinegar, red pepper flakes, salt, and pepper to make chimichurri.
- Let steaks rest for 5 minutes after grilling.
- Slice the steaks and serve with fries and chimichurri on the side.
Notes
- Adjust cooking time based on desired doneness.
- Chimichurri can be made ahead of time and stored in the fridge.
- Use fresh herbs for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 1g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 12g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg
Keywords: steak frites, chimichurri, grilled steak, fries
