Name: Chimichurri Steak with Garlic Frites Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Argentinian
Ingredients: 1 small bunch of parsley; 2 garlic cloves; 2 tbsp vinegar (30 ml); 5 tbsp olive oil (75 ml); ½ tsp dried oregano; Pinch of chili flakes (optional); 10 oz steak (ribeye, sirloin, or filet mignon – 300 g); 1 tablespoon olive oil (15 ml); Salt and black pepper (to taste); 14 oz potatoes (peeled and cut into thin fries – 400 g); 2 garlic cloves (finely grated); 1 tbsp olive oil (15–30 ml); Salt (to taste)

Jump to Recipe· 3.8 from 15 reviews

I’m absolutely thrilled to share my favorite Chimichurri Steak with Garlic Frites Recipe with you. This dish brings together a juicy, perfectly cooked steak topped with vibrant, herbaceous chimichurri sauce alongside golden garlic fries that are crispy on the outside and tender inside. It’s a symphony of flavors and textures that feels both indulgent and incredibly fresh, all made with simple ingredients that I always have on hand. Whenever I prepare this meal, it never fails to impress friends and family, making it a go-to for special dinners or just a satisfying weeknight treat.

Why You’ll Love This Chimichurri Steak with Garlic Frites Recipe

One of the things I adore about this Chimichurri Steak with Garlic Frites Recipe is the incredible flavor balance. The steak itself is rich and savory, but the chimichurri brings a bright, garlicky tang with just a touch of heat from chili flakes that wakes up your palate in the best possible way. The herbs add freshness, while the vinaigrette-style sauce creates a luscious coating without overwhelming the natural beefy flavor. Pairing it with garlic frites adds a comforting crunch and subtle roasted garlic aroma that simply makes the entire meal unforgettable.

Another reason I keep coming back to this recipe is how straightforward it is to prepare without skimping on taste. You don’t need any fancy techniques or hard-to-find ingredients—just a handful of pantry staples that come together quickly. It works beautifully for everything from a casual weeknight dinner to impressing guests on the weekend. Plus, I love that I can whip up the chimichurri in advance and have the fries roasting while I focus on cooking the steak, making the whole process feel seamless and satisfying.

Ingredients You’ll Need

A white ceramic dish on the right side holds yellow potato slices sprinkled with black pepper and some red spices, placed on a white marbled surface. Above it, a white plate contains one raw red beef steak with white marbling texture. On the left side, there are six small bowls: a white bowl at the top left with green parsley, a small wooden bowl with red and green dried spices below it, a small brown bowl with a mix of pink and black pepper next to it, a blue bowl with green oil below the beef and potato dishes, another brown bowl in the center with three garlic cloves, and above it, a blue bowl full of dark liquid. The bowls and dishes are arranged neatly and evenly spaced. photo taken with an iphone --ar 4:5 --v 7

The ingredients here are wonderfully simple, yet each plays a crucial role in delivering the signature flavors and textures I love. Fresh parsley adds brightness and vibrant color to the chimichurri, while garlic provides that unmistakable punch throughout the dish. The potatoes for the frites give you that irresistible crispy crunch paired with the savory richness of the steak. Every element complements each other perfectly to create a balanced, mouthwatering meal.

10 oz steak (ribeye, sirloin, or filet mignon): Choose your favorite cut—this is the star of the dish.
1 tablespoon olive oil: Used to rub the steak for a perfect sear.
Salt and black pepper: Essential for seasoning to enhance natural flavors.
1 small bunch of parsley: Freshly chopped for the chimichurri’s vibrant herbiness.
2 garlic cloves: Minced into the chimichurri for bold aroma and taste.
2 tbsp vinegar: Adds acidity and brightness to the chimichurri sauce.
5 tbsp olive oil: The base that binds chimichurri and gives it that lush texture.
½ tsp dried oregano: A subtle earthy note in the chimichurri.
Pinch of chili flakes (optional): Adds a gentle kick to enliven the sauce.
14 oz potatoes (peeled and thin-cut): For perfectly crispy garlic frites.
2 garlic cloves (finely grated): Infuses the fries with delicious garlicky flavor.
1 tbsp olive oil: Helps the fries crisp up beautifully in the oven.
Salt: To taste—crucial for seasoning the fries properly.

Directions

Step 1: Start by making the chimichurri sauce. Finely chop the parsley and garlic cloves until they’re almost paste-like in texture. In a medium bowl, combine these with the vinegar, 5 tablespoons of olive oil, dried oregano, and a pinch of chili flakes if you want a bit of heat. Stir everything together and let the mixture sit at room temperature for 10 to 15 minutes. This resting time helps the flavors meld so the sauce becomes bright and aromatic.

Step 2: Prepare your garlic fries while the chimichurri develops. Toss the peeled, thin-cut potatoes with finely grated garlic, 1 tablespoon of olive oil, and salt to taste. Spread them out in a single layer on a baking sheet—this ensures they roast evenly and get crispy. Place the baking sheet in a preheated oven at 400°F (200°C) and roast for 25 to 30 minutes, flipping the fries halfway through. You’ll want to look for a golden, crispy finish while keeping them tender inside.

Step 3: While the fries roast, season your steak liberally with salt and pepper, then rub it with 1 tablespoon of olive oil to promote a great sear. Heat your grill or skillet over high heat until very hot. Cook the steak for about 3 to 4 minutes on each side for medium-rare—adjust timing if you prefer your steak more or less done. After cooking, let the steak rest for a few minutes; this allows the juices to redistribute so your meat stays juicy and tender.

Step 4: Slice the rested steak thinly against the grain. Arrange the slices on a plate, then spoon over the vibrant chimichurri sauce generously. Serve immediately with the piping hot garlic fries on the side for a perfect meal combo.

Servings and Timing

This recipe is designed perfectly for one hearty serving, although it’s easy to scale up if you’re cooking for two or a small group. Prep time takes approximately 10 minutes mainly for chopping and prepping ingredients. The cooking time totals around 30 to 35 minutes including roasting the fries and cooking the steak. Don’t forget to allow about 5 minutes for resting the steak and 10 to 15 minutes for the chimichurri to rest before serving. Altogether, you’re looking at roughly 45 minutes from start to finish for this satisfying dish.

How to Serve This Chimichurri Steak with Garlic Frites Recipe

A white round plate holds two main layers: on the left, a pile of golden-brown potato wedges with a slightly crispy texture and light seasoning, arranged in a scattered yet neat pile; on the right, a piece of grilled steak with a rich brown color, topped with a green herb sauce containing small bits of garlic and spices, and below it, neatly sliced steak pieces showing a pinkish-red inside, placed side by side. The plate sits on a wooden cutting board with some scattered herbs around, all set on a white marbled surface. Nearby, there is a small white bowl with more herb sauce, a wooden-handled knife, and fork to the right. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Chimichurri Steak with Garlic Frites Recipe, I like to keep the plating simple but elegant to showcase the vibrant colors of the chimichurri against the rich steak. A clean white plate works beautifully, lining the sliced steak in a neat row with bright green chimichurri drizzled generously on top. Nestle a pile of garlic fries next to the steak for contrast—crispy golden fries always steal the show!

To complement the flavors, I enjoy pairing this with a light green salad dressed in lemon vinaigrette or a simple roasted vegetable medley for a bit of earthiness and freshness. If I want to dress things up for guests, a side of grilled asparagus or sautéed mushrooms adds a lovely texture and depth. For garnishing, a few extra parsley leaves sprinkled over the top add a fresh pop of color and herbaceous aroma.

When it comes to beverages, this dish pairs wonderfully with a bold red wine like Malbec or Cabernet Sauvignon, which matches the richness of the steak and brightness of the chimichurri. For something lighter, a crisp sparkling water with a squeeze of lime or a cold, well-balanced beer works great. I usually serve this dish hot or warm to enjoy the full range of textures and flavors—this is definitely a meal best eaten fresh but relaxed around the table.

Variations

I love experimenting with this Chimichurri Steak with Garlic Frites Recipe depending on the occasion or what’s in my kitchen. If you want to switch up the steak, flank or skirt steak works beautifully too and offers extra beefy flavor with a bit more chew. For a different twist, try marinating the steak in the chimichurri for an hour before cooking—this infuses even more flavor throughout the meat.

For dietary modifications, substituting the steak with grilled portobello mushrooms or cauliflower steaks can create a fantastic vegan or vegetarian version that still pairs beautifully with the chimichurri and garlic frites. Just roast the veggie steaks longer for tender results and use olive oil liberally for that satisfying mouthfeel. To keep it gluten-free, simply ensure your condiments and seasonings are pure and watch for any cross-contamination with processed items.

If you want to change up the cooking methods, I occasionally pan-sear the steak for a rich, caramelized crust and finish it in the oven if it’s a thicker cut. Alternatively, air-frying the fries can give a quicker, crispier result with less oil. You can also tweak the chimichurri by switching parsley for cilantro or adding fresh mint for a uniquely bright variation.

Storage and Reheating

Storing Leftovers

Leftover steak and garlic frites can be stored separately in airtight containers in the refrigerator for up to 2 days. I find using glass containers with tight lids works best to maintain freshness and prevent odor transfer. It’s important to keep the chimichurri sauce in a separate small jar or container to preserve its herby brightness independently of the meat and fries.

Freezing

While I don’t typically freeze this dish because fresh steak and crispy fries lose texture, you can freeze leftover cooked steak if needed. Slice it first and wrap portions tightly in plastic wrap and foil or use vacuum-sealed bags. It will keep in the freezer for up to 3 months. I recommend freezing the steak alone and making fresh fries and chimichurri later for the best results.

Reheating

To reheat, warm the steak slices gently in a skillet over low heat or in the oven at a low temperature, just until warmed through—avoid microwaving as it can dry the meat out quickly. For fries, I recommend reheating in a hot oven or air fryer to restore their crispness rather than using a microwave which softens them. Add fresh chimichurri just before serving to keep the sauce vibrant and fresh.

FAQs

What cut of steak works best for this recipe?

I like ribeye, sirloin, or filet mignon because of their tenderness and flavor, but you can also use flank or skirt steak if you prefer a leaner or more textured cut. Just be mindful of cooking times for different thicknesses.

Can I make the chimichurri sauce ahead of time?

Absolutely! Making the chimichurri a few hours or even a day ahead actually enhances the flavors. Keep it covered in the fridge and bring it to room temperature before serving for the best taste.

How do I get the garlic fries extra crispy?

Make sure to spread the fries in a single layer without crowding on the baking sheet, and flip them halfway through roasting. Using finely grated garlic infused in the oil helps them crisp perfectly while adding great flavor.

Is there a vegetarian version of this dish?

Yes! Try substituting the steak with thick slices of grilled portobello mushrooms or cauliflower steak. The chimichurri and garlic frites stay just as delicious alongside these options for a satisfying vegetarian meal.

Can this recipe be doubled for larger groups?

Definitely. Just multiply the ingredients accordingly and cook the fries in batches if needed. You can also keep the cooked steak warm in a low oven while finishing the fries for all your guests to enjoy hot and fresh.

Conclusion

I truly hope you give this Chimichurri Steak with Garlic Frites Recipe a try soon—it’s one of those dishes I always feel excited to cook and even more excited to share. The lively chimichurri sauce paired with tender steak and crispy garlic fries is a combination I come back to time and again because it hits every flavor and texture note I crave. Whether you’re looking for a special dinner to impress or a comforting meal that feels a little luxurious, this recipe is a winner every time. Enjoy!