Last Updated on May 1, 2026 by Janell
This Chimichurri Steak and Garlic Fries recipe is the perfect summer dinner, though it’s quick enough to serve as a simple dinner on a busy weeknight. By combining a tender steak with a zingy sauce, you get a rich flavor profile that feels like a special dinner without needing any special equipment.
Whether you are looking for ribeye steak recipes or the best chimichurri sauce recipe, this guide covers everything you need to hit those restaurant-quality notes at home.
Why This is the Best Chimichurri Sauce Recipe
A fresh chimichurri for steak is arguably the best sauce in the culinary world. It’s a great way to brighten up heavier beef steak recipes. This green chimichurri for steak relies on fresh herbs and fresh garlic to create a bold flavor that cuts right through the richness of the meat.
Pro-Tips for Success
- The Cut of Steak: While the recipe calls for ribeye or sirloin, skirt steak with chimichurri sauce or flank steak are classic choices. These thinner cuts take well to high-heat searing.
- Dry the Meat: Use paper towels to pat the steak completely dry before seasoning. This is the best way to ensure a crusty, caramelized sear.
- Temperature Matters: For best results, take your steak out of the fridge 30 minutes early to reach room temperature. Use a meat thermometer to check the internal temperature (130°F to 135°F for medium-rare).
- Don’t Rush the Rest: Always move your steak to a cutting board and let it rest for at least 5–10 minutes before slicing into steak strips.
Chimichurri Steak and Garlic Fries
- Yield: 2 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
For the Steak:
- 10 oz best steak available (ribeye steak, flank steak, or skirt steak)
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
For the Chimichurri Sauce:
- 1 small bunch fresh parsley, finely minced
- 2–3 fresh garlic cloves, minced
- 2 tablespoons red wine vinegar
- 5 tablespoons olive oil
- ½ teaspoon dried oregano
- Pinch of red pepper flakes (optional)
- Optional: A pinch of lemon zest for extra brightness
For the Garlic Frites:
- 14 oz potatoes, peeled and cut into thin fries
- 2 garlic cloves, finely grated
- 1–2 tablespoons olive oil
- Salt, to taste
Instructions
- Make the Chimichurri: In a small bowl, combine chopped fresh parsley, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. The easiest way to do this is by hand for a chunky texture, but you can use a food processor for a smoother sauce. Let it sit for 15 minutes to let the flavors meld.
- Prepare the Fries: Toss the thin-cut potatoes with grated garlic, oil, and salt. Spread on a baking sheet in a single layer. Roast at 400°F (200°C) for 25–30 minutes, flipping halfway through, until crispy and golden.
- Sear the Steak: Season your tender steak generously with salt and black pepper. Heat a cast-iron skillet over high heat (or preheat your grill grates). Add a splash of oil to the dry skillet.
- Cook and Rest: Sear the steak for 3–4 minutes per side. Use a meat thermometer to ensure the perfect internal temperature. Remove from heat and let it rest on a cutting board.
- Serve: Slice the meat against the grain into steak strips. Plate alongside the hot fries and spoon a generous amount of chimmi churri sauce recipe over the top.
Helpful Hints & Alternatives
What to Pair With Steak
If you want to skip the fries, this chimichurri steak pairs beautifully with grilled asparagus, a crisp wedge salad, or roasted sweet potatoes. Here is a list of 35 side dishes you can enjoy with this steak dinner.
Storage Tips
Place any extra chimichurri sauce in an airtight container in the fridge. It stays fresh for up to 5 days and is a delicious recipe to use over eggs or chicken the next day.
Variations
- Air Fryer: You can make the garlic fries in the air fryer at 380°F for 15–20 minutes for an even faster busy weeknight meal.
- Spice Level: If you love heat, increase the red pepper flakes or add a finely diced jalapeño to your chimichurri recipes.
How do you prefer your steak—grilled on the grates or seared in a cast-iron skillet?
Chimichurri Steak with Garlic Fries Recipe
Make juicy Chimichurri Steak with crispy Garlic Fries. This recipe features a fresh herb sauce and simple tips for a great steak dinner.
Ingredients
For the Steak:
- 10 oz steak (ribeye, sirloin, or filet mignon) (300 g)
- 1 tablespoon olive oil (15 ml)
- Salt and black pepper, to taste
For the Chimichurri Sauce:
- 1 small bunch of parsley
- 2–3 garlic cloves
- 2 tablespoons red wine vinegar (30 ml)
- 5 tablespoons olive oil (75 ml)
- ½ teaspoon dried oregano
Pinch of chili flakes (optional)
- For the Garlic Frites:
- 14 oz potatoes, peeled and cut into thin fries (400 g)
- 2 garlic cloves, finely grated
- 1–2 tablespoons olive oil (15–30 ml)
- Salt, to taste
Instructions
- Make the Chimichurri: Finely chop parsley and garlic. In a bowl, combine with red wine vinegar, olive oil, oregano, and chili flakes (if using). Stir and let sit for 10–15 minutes to allow flavors to meld.
- Prepare the Fries: Toss the thin-cut potatoes with grated garlic, olive oil, and salt. Spread on a baking sheet in a single layer and roast at 400°F (200°C) for 25–30 minutes, flipping halfway through, until crispy and golden.
- Cook the Steak: Season steak with salt and pepper, then rub with olive oil. Grill or pan-sear over high heat to your desired doneness (about 3–4 minutes per side for medium-rare). Let rest for a few minutes, then slice thinly.
- Serve: Plate the sliced steak and spoon chimichurri over the top. Serve alongside the hot garlic fries.
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