Chimichurri Steak and Garlic Frites

We were blown away. The next week all we did was talk about the chimichurri and how we needed to make it again. So we did, 5 times to be exact! Next came the garlic frites. Our favorite burger place in Baltimore is Clark Burger where they are known for their poutine but the real secret is their garlic fries. It clicked, garlic frites would be the ultimate pairing for the chimichurri steak. It’s a crowd pleasing meal that most would think took you hours but comes together with ease and has a relaxed feel about it that will keep you around the table talking and eating this Chimichurri Steak and Garlic Frites all night long.

To make this Chimichurri Steak and Garlic Frites start by adding salt, pepper, and meat tenderizer to the steak. Let the steak rest in the fridge for at least 30 minutes. Next, chop up the potatoes into wedges and long stripes. Immerse them into a cold bowl of water while you continue chopping up the parsley and garlic. Combine all of the chimichurri ingredients into a bowl and let rest. Next combine all of your garlic aioli ingredients into a bowl. Let the aioli sit in the fridge while you make everything else.

Remove the potato wedges from the water and pat them dry with paper towels. Turn your air fryer, oven, or deep fryer on to start heating up to 400 degrees. Sprinkle a pinch or two of garlic powder, onion powder, salt, and paprika to the potatoes. Cook for 20 minutes flipping midway through. Heat the grill or cast iron skillet to medium. Make sure your grill or cast iron skillet is oiled well so the steak doesn’t stick. Grill the steak until you reach your desired temperature. Remove the steak and let rest a few minutes before slicing. Serve the steak with chimichurri over top and the wedges with a sprinkle of salt, garlic, and garlic aioli.

From our kitchen to yours, cheers!