Ingredients
Equipment
Method
- Make chimichurri by finely chopping parsley and oregano. Combine with minced garlic, red pepper flakes, salt, and black pepper. Stir in red wine vinegar, then slowly mix in olive oil. Refrigerate for at least 30 minutes.
- Remove steak from refrigerator 30 to 45 minutes before grilling. Pat dry and season generously with kosher salt, black pepper, and garlic powder on all sides.
- Cut potatoes into 3/8-inch fries. Soak in cold water for at least 30 minutes. Drain, rinse, and dry completely.
- Set up grill for two-zone cooking with direct high heat on one side and indirect heat on the other. Preheat to 500°F in the direct zone.
- Sear steak over direct heat for 3 to 4 minutes per side until deeply browned. Move to indirect side. Close lid and cook 8 to 12 minutes, flipping once, until internal temperature reaches 125 to 128°F for medium-rare.
- Remove steak from grill. Top with butter and rest for 10 to 15 minutes uncovered.
- While steak rests, heat frying oil to 350°F. Fry dried potatoes for 5 to 7 minutes until golden and crispy. Drain well.
- Immediately toss hot fries with melted butter, chimichurri sauce, and Parmesan. Season with salt to taste.
- Slice rested steak against the grain. Serve with chimichurri fries and extra chimichurri sauce.
Nutrition
Notes
Let steak come to room temperature before grilling for more even cooking. Don't skip the potato soaking step. It removes starch that prevents crisping.
Pull steak at 125 to 128°F for medium-rare. It will climb to 130 to 132°F during rest.
Dry fries completely before frying. Any moisture causes dangerous oil spattering and prevents crisping.
Chimichurri tastes better after resting at least 30 minutes. Make it up to 2 days ahead.
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 8 to 10 minutes. Fries don't store or reheat well. Make them fresh.