Steak Frites with Chimichurri brings eating steak to a whole new level!
This is a super easy meal to make during the week that is packed with a ton of flavor! It’s loaded with juicy grilled steak, fried onions, provolone cheese and chimichurri.
Be sure to give this recipe a try the next time you’re looking to enjoy steak in a new delicious way!
Ingredients you will need
Meat: Ribeye, skirt steak, sirloin steak or flank steak
Seasoning: SPG (salt, black pepper, garlic powder) or your favorite steak seasoning
Cheese: Provolone Cheese
French Fries: Extra Crispy Fries / Shoestring fries
Chimichurri Sauce: Olive oil, fresh parsley, fresh cilantro, garlic cloves, lemon juice, red wine vinegar, salt, back pepper and crushed red pepper flakes
How to make Steak Frites with Chimichurri
Grilling the steak
Preheat the grill and get it set up for direct cooking. I used my Nomad Grill for this cook as it works great for doing a quick steak cook giving the steak great charcoal flavor.
Place the ribeye on the grill then sear the outside of the steak over direct heat on both side for 3-4 minutes each side. Move the steak indirect of the heat and let it cook until it reaches an internal temperature of 130° F.
Preparing the fried onions and chimichurri
Add butter into a large skillet over medium-high heat, then dice an onion and add it to the skillet. Let the onions cook for 8-10 minutes stirring every 2 minutes until softened.
Put together the fresh chimichurri by mincing the parsley, cilantro and garlic. Combine the minced ingredients in a bowl with olive oil, red wine vinegar, lemon juice, salt, black pepper and crushed red pepper. Mix in a small bowl until combined then set aside for later.
Some people like to save on time by running it through a food processor, but I would recommend sticking to hand chopping to avoid the chimichurri from becoming a paste.
Remove from the steak from the grill once it reaches 130° F then let the steak rest for 10 minutes before slicing it against the grain.
While the steak is resting, put the fries in the air fryer and get them cooked to your desired doneness. I like them golden brown with a nice crunchy to add extra texture to the meal. Season them with sea salt once they’re done frying.
You can also make your own fries at home by cutting up some russet potatoes and soaking them in a large bowl with cold water for 2-3 hours to draw out the excess starch.
Pat them dry then deep fry them in a large pot at a medium heat of 350° F in vegetable oil or canola oil until golden brown. Hit them with a sprinkle of salt once you remove them from the oil.
Assemble the Steak Frites with Chimichurri
Assemble the frites on a plate or small baking sheet starting with a base layer of the cooked fries. Add the fried onions and bite sized pieces of steak.
Top the fries, steak and onions with smoked provolone cheese. Place the loaded frites in the oven/grill at 350° F for 3-5 minutes or melt the cheese with a blow torch.
Top the sheet pan with a generous amount of fresh chimichurri so that you can taste it in each bite. Serve hot an enjoy!
Looking for other delicious ways to enjoy Chimichurri?
Be sure to check out some of my other favorite recipes below!
Grilled Chimichurri Chicken Wings: Grilled chicken wings topped with chimichurri made of bright, fresh herbs. This is one of the best ways to eat chicken! Grab yourself some paper towels and a cold beverage and enjoy!
Wagyu Steak Sandwich with Chimichurri: Juicy wagyu picanha cooked to perfection then topped with chimichurri all in a sandwich. This is the sandwich you didn’t know you needed until now.
Grilled Steak with Chimichurri Butter: A reverse seared tomahawk steak topped with a chimichurri compound butter. This brings chimichurri to the next level with buttery goodness.Print
- 16 oz ribeye
- 1 large yellow onion
- 2 tbsp butter (fried onions)
- 2 slices or 1 cup shredded of provolone cheese
- I package of thin cut extra crispy fries
- 2 tbsp SPG for steak
- ½ cup olive oil
- ¼ cup finely minced parsley
- ¼ cup minced cilantro
- 5 cloves finely minced garlic
- 2 tbsp red wine vinegar
- Juice from ½ lemon
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes
- Preheat the grill and get it set up for direct cooking.
- Season a ribeye steak with SPG then insert the MEATER Plus to monitor the internal temp.
- Place the ribeye on the grill and sear it over direct heat on both side for 3-4 minutes each side. Move the steak indirect of the heat and let it cook until it reaches 130° F.
- Add butter into a large skillet over medium heat, then dice an onion and add it to the skillet. Let the onions cook for 8-10 minutes stirring every 2 minutes until softened.
- Remove from the steak from the grill once it reaches 130° F then let the steak rest for 10 minutes before slicing it against the grain.
- Assemble the frites on a plate or small sheet pan with cooked fries, fried onions, bite sized pieces of steak then top with smoked provolone cheese.
- Place in the oven/grill at 350° F for 5 mins or melt the cheese with a blow torch.
- Top the with fresh chimichurri and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes