Steak frites

Ingredients

Confit garlic chimichurri
2 bunches Italian parsley (leaves only)
1 bunch cilantro (leaves only)
1 cup confit garlic (whole cloves; see note)
3 cups extra virgin olive oil
2 tbsp. red wine vinegar
1 tsp. red chili flakes
1 tsp. crushed fennel seeds

Steak and fries
Top sirloin or grass-fed skirt steak
Salt and freshly ground black pepper, to taste
2 tbsp. cooking oil
Frites (french fries)

Instructions

For chimichurri: Finely chop parsley and cilantro leaves, discarding stems. In a mixing bowl, combine herbs with confit garlic, olive oil, vinegar, chili flakes and fennel seeds. Mix well and season with salt to taste. Set aside.

For steak: Remove steak from refrigerator and let sit at room temperature for 10 minutes. Season generously with salt and pepper on both sides.

Heat a large cast iron skillet over medium-high heat and add cooking oil. Sear steak for 3 minutes on each side or until it reaches desired doneness.

For medium, aim for an internal temperature of 130 degrees. Once cooked, remove steak from pan and let rest on a cooling rack for 5 minutes to allow juices to redistribute.

To serve: Slice steak against the grain for tenderness. Garnish with about 2 tbsp. chimichurri. (Leftover chimichurri can be refrigerated for up to a month.) Serve alongside crispy french fries for the perfect steak frites pairing.

Note: Confit garlic is garlic that’s cooked in fat over low heat until it becomes tender, sweet and jam-like in texture. The term “confit” comes from French, meaning “to preserve.”

Serves 1

Photo: © 2025 Fred Greaves