Ingredients
Equipment
Method
- Make chimichurri: Combine parsley, oregano, garlic, red pepper flakes, and red wine vinegar. Stir in olive oil. Season with salt and pepper. Set aside to let flavors develop.
- Julienne russet potatoes on mandoline into thin matchsticks. Rinse in cold water and soak 10 minutes. Drain and pat completely dry. Heat oil to 350°F. Fry potatoes in batches 2 to 3 minutes until golden and crispy. Remove, drain, and salt immediately. Keep warm.
- Pat steaks dry. Season generously with salt, pepper, and garlic powder. Insert Meater probe into thickest part of one steak.
- Heat grill or cast iron over high heat. Add oil. Place steaks in pan. Cook 2 minutes, then flip. Continue flipping every 2 minutes until internal temperature reaches 120°F, about 8 to 12 minutes total. Remove and rest 8 to 10 minutes. Temperature will rise to 125 to 130°F.
- Slice rested steaks thin against the grain. Place slices in hot pan. Layer provolone over steak. Cover 30 to 60 seconds until cheese melts.
- Toast sourdough until golden brown.
- Build sandwiches: Spread chipotle mayo on bottom bread slices. Add provolone-covered steak slices. Top with chimichurri. Add handful of shoestring fries. Place top bread slice.
- Cut diagonally and serve immediately.
Nutrition
Notes
Pull steaks at 120°F for medium-rare. Carryover cooking brings to 125 to 130°F during rest. Don't skip the rest. Slicing immediately releases juices.
Use Meater or instant-read thermometer for accuracy. Flip steaks every 2 minutes for even crust development. One flip works but doesn't create as good crust.
Dry potato sticks completely before frying to prevent oil splatter. Fry temperature must be 350°F. Too low makes greasy fries. Too high burns them.
Melt cheese on steak rather than bread for better integration. Add fries last during assembly to maintain crispiness.
Serve immediately. Sandwiches don't hold well. Make chimichurri ahead but assemble sandwiches just before serving.