Steak, Fries, and Chimichurri by Nachocookin

Ingredients

• 2.5 kg (5.5 lb) ribeye or sirloin steak
• 2 kg (4.5 lb) russet potatoes, cut into fries
• 2 cup fresh parsley, finely chopped
• 6 cloves garlic, minced
• 1 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp red pepper flakes
• 2 tbsp kosher salt (divided)
• 1 tbsp black pepper

Instructions

1. Whisk together parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, and 1 teaspoon of salt in a bowl; let sit for 20 minutes to develop flavors.
2. Pat steaks dry and season generously with remaining salt and black pepper on all sides.
3. Preheat grill to high heat (approx 230°C/450°F) and sear steaks for 4-5 minutes per side until reaching desired doneness (130°F for medium-rare).
4. Rest steaks on a cutting board for at least 10 minutes before slicing.
5. Fry potato batons in oil at 180°C (350°F) for 6-8 minutes until golden brown and crispy.
6. Serve sliced steak alongside hot fries, spooning the chimichurri generously over the meat.