Ingredients
Scale
For the Steak & Fries
- 16 oz ribeye steak
- 1 tbsp avocado oil
- 2 tbsp steak seasoning
- ½ cup warm queso
- 2 large russet potatoes
- 1 quart oil for frying
For the Chimichurri
- ½ cup fresh cilantro, finely chopped
- ½ cup fresh parsley, finely chopped
- 4 garlic cloves, minced
- Juice from 1 lemon
- 2 tbsp red wine vinegar
- ½ cup olive oil
- 1 tsp each: salt, black pepper, and red pepper flakes
Instructions
- Remove the ribeye steak from the refrigerator and let it rest at room temperature for 30 to 40 minutes.
- Prepare the chimichurri by combining all of the ingredients in a small bowl. Mix well and set aside.
- Drizzle the steak with avocado oil and season both sides generously with steak seasoning.
- Preheat the grill for direct cooking over high heat.
- Grill the steak, flipping every 2 to 3 minutes until the internal temperature reaches 135°F.
- Let the steak rest for 10 minutes before slicing against the grain into bite-sized pieces.
- Slice the potatoes into thin strips. Soak them in cold water, dry thoroughly with paper towels, then fry in 350°F oil until golden brown. Salt immediately after frying.
- Assemble the plate with crispy fries, warm queso, sliced steak, and fresh chimichurri.
- Serve and enjoy!
- Prep Time: 40 Minutes
- Cook Time: 20 Minutes
- Category: Dinner, Main course
- Method: Grilling
- Cuisine: American
