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Steak & Chimi Loaded Fries
Emilia

Steak Frites with Chimichurri

Steak Frites with Chimichurri are super easy and delicious to make. Grilled steak, cheesy fries topped with a fresh, bright chimichurri sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 16 oz ribeye
  • 1 large yellow onion
  • 2 tbsp butter (fried onions)
  • 2 slices or 1 cup provolone cheese shredded
  • 1 package thin cut extra crispy fries
  • 2 tbsp SPG for steak
  • ½ cup olive oil
  • ¼ cup parsley finely minced
  • ¼ cup cilantro minced
  • 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

Equipment

  • Grill
  • Skillet
  • Oven

Method
 

Instructions
  1. Preheat the grill and get it set up for direct cooking.
  2. Season a ribeye steak with SPG then insert the MEATER Plus to monitor the internal temp.
  3. Place the ribeye on the grill and sear it over direct heat on both side for 3-4 minutes each side. Move the steak indirect of the heat and let it cook until it reaches 130° F.
  4. Add butter into a large skillet over medium heat, then dice an onion and add it to the skillet. Let the onions cook for 8-10 minutes stirring every 2 minutes until softened.
  5. Remove from the steak from the grill once it reaches 130° F then let the steak rest for 10 minutes before slicing it against the grain.
  6. Assemble the frites on a plate or small sheet pan with cooked fries, fried onions, bite sized pieces of steak then top with smoked provolone cheese.
  7. Place in the oven/grill at 350° F for 5 mins or melt the cheese with a blow torch.
  8. Top the with fresh chimichurri and enjoy!