Date Night Steak Frites with Chimichurri by Sam Way

Ingredients

• 2 ribeye steaks, 8-10 oz each
• 1 1/2 lbs potatoes, cut into fries
• 2 tbsp truffle oil
• 1/4 cup grated Parmesan cheese
• 1 tsp salt, plus more for fries
• 1/2 tsp black pepper, plus more for fries
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp, optional fresh cilantro, finely chopped
• 1-2 cloves garlic, minced
• 1/2, or 1/4 tsp red pepper flakes red chili pepper, finely minced
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/4 tsp sea salt, for finishing fries
• for frying vegetable oil

Instructions

1. Make the chimichurri by stirring together the parsley, cilantro if using, garlic, chili, olive oil, and red wine vinegar. Season with a pinch of salt and pepper and set aside.
2. Rinse and thoroughly dry the cut potatoes. Heat 2-3 inches of vegetable oil in a deep pot to 325°F (160°C). Fry the potatoes in batches for 5-7 minutes until softened but not browned, then drain.
3. Increase the oil to 375°F (190°C). Fry the potatoes again in batches for 2-4 minutes until golden and crisp, then drain.
4. Toss the hot fries with truffle oil, Parmesan, and sea salt.
5. Pat the steaks dry and season generously with salt and black pepper.
6. Heat a cast-iron skillet over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare, or longer to your preferred doneness.
7. Rest the steaks on a cutting board for 5-10 minutes, then slice against the grain.
8. Serve the sliced steak with the truffle Parmesan fries and a generous spoonful of chimichurri.