Steak Frites with Chimichurri by Takingmeals

Ingredients

• 2 ribeye steaks (about 1-inch thick)
• 1 lb russet potatoes, cut into fries
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 2-3 cloves garlic, minced
• 1 red chili pepper, finely chopped (or to taste)
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil, plus more for frying
• Maldon sea salt flakes, to taste
• freshly ground black pepper to taste

Instructions

1. Prepare the chimichurri: In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, chopped red chili pepper, and red wine vinegar. Gradually whisk in the 1/2 cup of extra virgin olive oil until well combined. Season with Maldon sea salt flakes and freshly ground black pepper to taste. Set aside.
2. Prepare the fries: Wash and dry the potatoes thoroughly. Cut them into your desired fry shape (about 1/4-inch thick). Pat them completely dry with paper towels to ensure crispiness.
3. Heat about 2-3 inches of extra virgin olive oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Carefully add the fries in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes until they are pale and softened, but not yet browned. Remove the fries with a slotted spoon and drain on a wire rack set over paper towels. Let them cool for at least 10 minutes.
4. Increase the oil temperature to 375°F (190°C). Once hot, carefully return the fries to the oil in batches. Fry for another 3-5 minutes until golden brown and crispy. Remove and drain again, seasoning immediately with Maldon sea salt flakes.
5. While the fries are frying, prepare the steaks: Pat the ribeye steaks completely dry with paper towels. Season generously on all sides with Maldon sea salt flakes and freshly ground black pepper.
6. Heat 1-2 tablespoons of extra virgin olive oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the seasoned steaks in the hot skillet.
7. Sear the steaks for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F or 54-57°C), adjusting time for desired doneness. For a better crust, you can briefly sear the edges as well.
8. Remove the steaks from the skillet and let them rest on a cutting board for at least 5-10 minutes before slicing.
9. Slice the rested steaks against the grain.
10. Serve the sliced steak alongside the hot, crispy frites. Spoon a generous amount of the chimichurri sauce over the steak.