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Chimichurri Steak Fries with Garlic and Parmesan

Get ready for a bold and delicious treat: Chimichurri Loaded Steak Fries. This recipe pairs crispy fries and tender steak with a bright, herb-forward chimichurri sauce for a crowd-pleasing dish that works as a main course, party snack, or hearty appetizer. Below you’ll find a clear history of chimichurri, tips on which steaks work best, and step-by-step instructions to get perfect results every time.

Chimichurri is an Argentine sauce famed for its tangy, herbal, and slightly spicy character. Typically made from fresh parsley (often combined with cilantro), garlic, vinegar, oil, and spices, chimichurri livens up grilled meats, roasted vegetables, sandwiches, and more. It’s commonly served alongside asado (Argentine barbecue) but is equally excellent drizzled over steaks, chicken, fish, or the loaded fries in this recipe.

chimichurri in a bowl

The exact origin of the name “chimichurri” is debated. Some stories connect it to an Irish soldier named Jimmy McCurry who fought in Argentina, while others point to the Basque term “tximitxurri,” meaning a mixture of things. Whatever its roots, chimichurri has become a signature of Argentine cuisine and a global favorite for its fresh, zesty flavor.

WHAT STEAK TO USE FOR STEAK FRIESflank steak on a cutting board

Several steaks work well for loaded steak fries. In this recipe skirt steak is used because it’s flavorful, quick to cook, and slices nicely for topping fries. Cuts with good marbling or pronounced beefy flavor are ideal. Marinating the steak before cooking boosts tenderness and flavor.

  1. Skirt Steak: Thin, flavorful, and best cooked quickly over high heat. Slice against the grain after resting.
  2. Flank Steak: Lean and flavorful. Tender when marinated and sliced thin across the grain.
  3. Ribeye: Rich and juicy from marbling. Slice into strips after cooking for a decadent topping.
  4. Sirloin: Versatile and balanced in flavor—works well for slicing and mixing with fries.
  5. Flat Iron: Tender and beefy; cooks well to medium-rare or medium and pairs nicely with chimichurri.

HOW TO MAKE CHIMICHURRI LOADED STEAK FRIES

  1. Prepare the chimichurri:

    • Combine chopped parsley, chopped cilantro, dry oregano, lemon zest, lemon juice, red wine vinegar, avocado oil (or olive oil), salt, red pepper flakes, chopped or roasted garlic, shallots or scallions, and diced jalapeño in a bowl.
    • Mix until combined and let the sauce rest for at least one hour so the flavors meld. The sauce keeps well in the fridge for several days.
    • ingredients for thee chimichurri in a bowl

  2. Marinate the steak:

    • Coat the skirt steak with avocado oil as a binder and your preferred rub or marinade (the recipe uses a “Black and Tan” rub). Let it marinate at least 1 hour, up to 12 hours or overnight for deeper flavor.

  3. Prepare the fries:

    • Cut russet potatoes into long, thin fries. Place them in ice water for 15–20 minutes to remove excess starch, then drain and thoroughly pat dry.

  4. First fry:

    • Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the potatoes in batches for about 5–6 minutes until lightly golden. Remove and drain in a foil-lined pan.
    • frying fries in a cast iron skillet

  5. Cook the steak:

    • Preheat grill or a heavy skillet to high heat. Sear the marinated skirt steak about 3–4 minutes per side for medium-rare to medium, depending on thickness. Remove and let rest about 8 minutes to retain juices.
    • resting skirt steak for chimichurri loaded steak fries

  6. Second fry:

    • While the steak rests, return the fries to hot oil for a second fry until crispy and deep golden brown.

  7. Assemble:

    • Slice the rested steak against the grain into bite-sized pieces.
    • Toss the fries with a seasoning of your choice (the recipe suggests a “Potato Slayer” rub) and arrange them on a serving platter.
    • Top with steak slices and drizzle generously with chimichurri sauce.
    • steak fries with chimichurri on a plate
steak on fries

Chimichurri Loaded Steak Fries

Servings: 4

Prep time: 15 mins · Cook time: 20 mins · Total time: 35 mins

Ingredients

  • 1 skirt steak
  • Avocado oil (as a binder)
  • Black and Tan rub or preferred seasoning
  • 2 russet potatoes
  • Vegetable oil for frying
  • Potato Slayer rub or preferred seasoning

Chimichurri (basic)

  • Chopped parsley
  • Chopped cilantro
  • Dry oregano
  • Lemon zest and juice
  • Red wine vinegar
  • Avocado or olive oil
  • Salt and red pepper flakes
  • Chopped or roasted garlic
  • Shallots or scallions
  • Diced jalapeño (optional)

Instructions

  1. Season the skirt steak with rub and let it marinate at least 1 hour, up to 12 hours.
  2. Cut potatoes into thin fries, soak in ice water 15–20 minutes, drain and pat dry.
  3. Heat oil to 350°F (175°C). Fry potatoes in batches 5–6 minutes until lightly golden. Drain.
  4. Sear the steak over high heat about 3–4 minutes per side. Rest 8 minutes.
  5. Double-fry the fries until crispy and golden brown.
  6. Slice steak against the grain into bite-sized pieces.
  7. Arrange fries on a platter, top with steak, and drizzle generously with chimichurri.
  8. Serve immediately and enjoy the contrast of crispy fries, tender steak, and bright chimichurri.

Chimichurri Loaded Steak Fries deliver a satisfying combination of textures and bold flavors. The two-stage frying method yields extra-crispy fries while the quick, high-heat cooking of skirt steak keeps the meat juicy and tender. The chimichurri adds acidity, freshness, and a touch of heat to balance the richness.

Feel free to experiment with steak cuts, chimichurri variations, and seasonings to suit your taste. Whether served as a main, a party platter, or an indulgent snack, this recipe is designed to impress.

DID YOU ENJOY THIS STEAK FRIES WITH CHIMICHURRI RECIPE?

BEEF RECIPES

Items used in This Recipe

Hasty-Bake Grill

Knitted Gloves

Cast Iron Skillet

Meater +

Charcoal Chimney

Charcoal Starters

Firestarter Guard