Chimichurri Steak Fries

Hot and crispy french fries + tender steak + chimichurri sauce + creamy aioli = happiness. If you doubt me, it's only because you haven't tried it yet.

I mean, the state of bliss these fries induce won't last forever. But we need to take our pleasures where we can, no? So many things are outside our control BUT a plate of saucy steak covered fries is the kind of magic you can create in your life whenever you desire. Like today.

Also, I want to admit that I have never been good at cooking steak but the filet mignon for these fries was so good. Like, really truly. My husband kept asking me if I'd really cooked it.

I used a reverse searing method to cook the steak slowly in the oven to just below the desired temperature. Then, I seared it in a cast iron pan on the stovetop for just a couple of minutes to finish cooking it and get that gorgeous crusty exterior. It was perfect.

Ingredients needed to prepare this recipe

• Frozen french fries
• Steak - I used filet mignon, but use any kind of steak you like!
• Chimichurri sauce: parsley, cilantro, cumin, garlic, salt and pepper, red wine vinegar, and olive oil
• Creamy garlic aioli - lemon juice, garlic, paprika, salt and pepper, and mayo

Filet mignon is my favorite cut of beef, so that's what I used here. But, other good options are rib-eye, skirt steak, flat iron, or flank steak. More important then the kind of steak you choose is to be flexible with the time it takes to cook. The reverse sear will work with any cut of steak, but the timing will vary.

Chimichurri sauce is a magical green sauce that's one of the best ways to instantly brighten a dish with fresh flavor and color. Aside from being totally delicious, it's healthy, versatile, and super quick to prepare. You just dump all the ingredients into a food processor or a blender and give it a whirl.

Super easy garlic aioli! The combination of crispy fries, tender steak, bright chimichurri, and creamy aioli is just ridiculous. We're using prepared mayo here, so like the chimichurri, this aioli comes together lickity-split.

How to make chimichurri steak fries

This is a dangerously simple recipe. Dangerous because you might be tempted to make them all the time, which, is honestly not the worst thing in the world. I would not judge you. But also, maybe throw in a salad every now and then.

Step #1: Salt the steak

Set the steak on a plate and sprinkle both sides with a generous amount of salt. Cover and refrigerate for at least 3 hours and up to 12 hours. The salt will soak into the meat, seasoning it from the outside in.

Step #2: Make the chimichurri sauce

Making chimichurri sauce really is just a matter of adding all the ingredients to a blender or a food processor and blending it up into a sauce. Whether you use a blender or a food processor is a matter of preference based on your desired texture. We like our chimichurri to be on the chunky side, so I generally use a food processor. If you prefer it to be smoother, use a blender.

Also, every ingredient in chimichurri can be adjusted to your personal tastes and preferences, so play around to find what you like.

Step #3: Make the Garlic Aioli

Pour a bit of lemon juice into a bowl and then grate some garlic into it using a garlic grater. Add some salt, pepper, paprika, and dijon mustard. Let it sit for a few minutes so the acid in the lemon juice mellows the garlic. Stir in the mayo and you're done.

Step #4: Cook the steak

Pat the steak dry and set it on a rack inside a broiler pan or on a wire rack set inside a rimmed baking sheet. Cook the steak in the oven until it reaches an internal temperature that's 10 degrees less than what you're aiming for.

So, if you want your steak to be medium rare (130 degrees F) , cook it in the oven to 120 degrees F. You'll find a list of steak temperatures below.

Set a cast iron pan on the stovetop over high heat. When the pan is really hot, add no more than a tablespoon of canola, vegetable, or grape seed oil to the pan. Add the steak. Sear the steak in the hot pan for about 2 minutes, flipping it over every 20 to 30 seconds.

The steak is done when it's reached the internal temperature you prefer and has formed a gorgeous crust on the outside.

Remove the steak from the pan and set it on a cutting board. Allow it to rest for at least 10 minutes before cutting. While the steak rests, make the fries.

Step #5: Cook the fries and load them up!

Cook the fries however you like, according to the package instructions. I usually fry mine, but baking them in the oven works great for almost every kind of frozen french fry. If you have an air fryer, that will work great too!

Cut the steak into small bite-size pieces then load up the plates:

1. Hot french fries
2. Bites of steak
3. Several spoonfuls of chimichurri sauce
4. A generous drizzle of garlic aioli

Internal temperatures for steak

It's important to note that the USDA recommends a minimum internal temperature of 145 degrees F for beef. However, many people (including me) prefer their steaks to be cooked to a lower temperature. 

• Rare: 120-125°F (52-54°C) Cool red center
• Medium rare: 130-135°F (54-57°C) Warm red center
• Medium: 140-145°F (60-63°C) Warm pink center
• Medium well: 150-155°F (66°C) Slightly pink center
• Well done: 160-165°F (71°C) Little or no pink

Use a digital meat thermometer to test the internal temperature of a steak. I've used this thermoworks digital thermometer for years and absolutely love it because it gives me an immediate accurate reading.

If you give this recipe a try, let me know! Scroll down to leave a comment and rate it!