Steak Frites with Chimichurri Recipe

Introduction

Steak Frites with Chimichurri is a classic dish that combines juicy, perfectly grilled ribeye with crispy fries and a vibrant, herbaceous sauce. This recipe brings restaurant-quality flavors to your home kitchen with simple steps and bold seasoning.

Ingredients

• 16 oz ribeye
• 1 large yellow onion
• 2 tbsp butter (for frying onions)
• 2 slices or 1 cup shredded provolone cheese
• 1 package thin cut extra crispy fries
• 2 tbsp SPG seasoning (salt, pepper, garlic)
• ½ cup olive oil
• ¼ cup finely minced parsley
• ¼ cup minced cilantro
• 5 cloves finely minced garlic
• 2 tbsp red wine vinegar
• Juice from ½ lemon
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp crushed red pepper flakes

Instructions

1. Step 1: Preheat your grill and set it up for direct cooking.
2. Step 2: Season the ribeye steak with SPG seasoning. Insert a meat thermometer like the MEATER Plus to monitor the internal temperature.
3. Step 3: Sear the ribeye on the grill over direct heat for 3–4 minutes on each side. Then move it to indirect heat and cook until the internal temperature reaches 130°F for medium-rare.
4. Step 4: While the steak cooks, melt butter in a large skillet over medium heat. Dice the onion and cook it in the skillet, stirring every 2 minutes, until softened—about 8–10 minutes.
5. Step 5: Remove the steak from the grill once it hits 130°F and let it rest for 10 minutes to retain juices. Then slice the steak thinly against the grain.
6. Step 6: Arrange cooked fries on a plate or small baking sheet. Top with fried onions, bite-sized pieces of the sliced steak, and shredded provolone cheese.
7. Step 7: Place the assembled dish in a 350°F oven or on the grill for 5 minutes to melt the cheese, or use a blow torch to achieve a melted finish.
8. Step 8: Spoon fresh chimichurri sauce over the top before serving and enjoy your flavorful steak frites.

Tips & Variations

• For extra crispiness, cook the fries separately in the oven or air fryer, then combine with the steak and toppings before melting the cheese.
• If fresh herbs are unavailable for chimichurri, substitute with a good-quality store-bought version or blend with dried herbs and extra garlic.
• Adjust the steak’s doneness by removing it from the grill earlier or later depending on your preference.
• Use smoked provolone for a deeper flavor, or swap for mozzarella for a milder taste.

Storage

Store leftover steak frites in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F until warmed through and the cheese is melty again. Avoid microwaving to keep fries crispier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What cut of steak is best for steak frites?

Ribeye is perfect because it’s flavorful and tender, but other cuts like sirloin or strip steak work well too.

Can I make the chimichurri sauce ahead of time?

Yes, chimichurri improves in flavor after resting for a few hours in the refrigerator. Just bring it to room temperature before serving.

Steak Frites with Chimichurri Recipe

---

★★★★★

4.5 from 63 reviews

• Author: Rafael
• Total Time: 40 minutes
• Yield: 2 servings 1x

Pin Recipe

Print Recipe

Description

A mouthwatering Steak Frites recipe featuring a perfectly grilled ribeye steak topped with crispy fries, caramelized onions, melted provolone cheese, and a vibrant homemade chimichurri sauce. This dish blends bold flavors and textures for a satisfying meal that’s both classic and elevated.

---

Ingredients

Scale 1x2x3x

Steak and Seasoning

• 16 oz ribeye steak
• 2 tbsp SPG (salt, pepper, garlic) seasoning for steak

Frites and Toppings

• 1 package thin cut extra crispy fries
• 2 tbsp butter (for frying onions)
• 1 large yellow onion, diced
• 2 slices or 1 cup shredded provolone cheese

Chimichurri Sauce

• ½ cup olive oil
• ¼ cup finely minced parsley
• ¼ cup minced cilantro
• 5 cloves garlic, finely minced
• 2 tbsp red wine vinegar
• Juice from ½ lemon
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp crushed red pepper flakes

---

Instructions

1. Preheat Grill. Get your grill set up for direct cooking by heating it to a high temperature, ensuring a perfect sear for the steak.
2. Season Steak and Insert Thermometer. Season the ribeye generously with SPG seasoning. Insert a meat thermometer such as the MEATER Plus to monitor the internal temperature precisely.
3. Sear Steak on Grill. Place the ribeye directly onto the hot grill and sear each side for 3-4 minutes to create a flavorful crust. Then move the steak to indirect heat to finish cooking until it reaches an internal temperature of 130°F for medium-rare.
4. Caramelize Onions. While the steak cooks, melt butter in a large skillet over medium heat. Add diced onions and cook for 8-10 minutes, stirring every 2 minutes, until the onions are softened and golden.
5. Rest Steak. Remove the ribeye from the grill once it hits 130°F. Let it rest on a cutting board for 10 minutes to allow juices to redistribute, then slice against the grain into bite-sized pieces.
6. Assemble Steak Frites. On a plate or small sheet pan, arrange the cooked crispy fries topped with the caramelized onions and bite-sized steak pieces. Sprinkle provolone cheese evenly over the top.
7. Melt Cheese. Place the assembled dish in an oven or on the grill preheated to 350°F for about 5 minutes until the cheese melts. Alternatively, melt the cheese quickly using a blow torch.
8. Add Chimichurri and Serve. Spoon fresh chimichurri sauce made from olive oil, parsley, cilantro, garlic, red wine vinegar, lemon juice, salt, black pepper, and red pepper flakes over the melted cheese. Serve immediately and enjoy this flavorful steak and fries delight.

Notes

• Use a meat thermometer like MEATER Plus to ensure perfect steak doneness.
• For crispier fries, air fry according to package instructions before assembling.
• Chimichurri can be made ahead and stored in the refrigerator for up to 3 days.
• Resting the steak is crucial for juicy, tender slices.
• You can substitute ribeye with other steak cuts such as striploin or sirloin if preferred.
• The blow torch method is quicker for melting cheese but watch carefully to avoid burning.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: French-Argentinian Fusion

Keywords: steak frites, ribeye steak, chimichurri, grilled steak, crispy fries, caramelized onions, provolone cheese, steak recipe