Steak Frites with Mint Chimichurri by Chefbrimmy

Ingredients

• 2 ribeye or sirloin steaks (approx 250g each)
• 500g russet potatoes, cut into matchsticks
• 1/2 cup fresh mint leaves, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 2 tbsp neutral oil (for frying/searing)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Soak potato matchsticks in cold water for 15 minutes, then pat completely dry with paper towels.
2. Heat 2 inches of neutral oil in a heavy pot to 175°C (350°F) and fry potatoes in batches for 5-7 minutes until golden and crisp; drain on wire rack and season with salt.
3. Combine chopped mint, parsley, garlic, olive oil, red wine vinegar, and red pepper flakes in a small bowl; stir well and let sit for 10 minutes to develop flavors.
4. Pat steaks dry and season generously with salt and pepper on all sides.
5. Heat a cast-iron skillet over high heat until smoking, add 1 tbsp oil, and sear steaks for 3-4 minutes per side for medium-rare (internal temp 54°C/130°F).
6. Rest steaks on a cutting board for 8-10 minutes before slicing against the grain.
7. Serve sliced steak alongside crispy fries, drizzled generously with the prepared mint chimichurri.