For the chimichurri: Hand chop the basil, parsley and oregano, then add to the oil, vinegars, garlic, lemon juice, shallots and salt.

For the steak: Sprinkle the steak with salt on each side and let sit at room temperature for 30 minutes.

Preheat a grill to medium heat.

Brush the steak with the oil and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, 6 to 8 minutes for medium-rare.

Lay the steak on a clean cutting board and allow it to rest for 5 to 7 minutes.

Slice across the grain into 2-inch wide strips. Place the chimichurri sauce over the steak and serve with the fries.

For the fries: Cut the potatoes lengthwise into 4 or 5 vertical slices about 1/4- to 1/2-inch thick, then cut each piece crosswise into sticks. Soak the fries in cold water for 2 hours or up to overnight in the fridge.

When you are ready to fry, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Be sure to dry the fries off well.

In a large, heavy pot, add 2 to 3 inches oil. Heat to 300 degrees F.

In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. (Do not overcrowd the pot.) The potatoes should be pale and soft; we will be double-frying to get crispy fries with golden brown color. Remove each batch and drain on new/dry paper towels.

Once all the batches have had their first fry, turn up the heat until the oil reaches 375 degrees F.

In batches, fry the potatoes again, cooking until the fries are golden and crisp, 3 to 4 minutes. Remove the potatoes from the oil and drain on paper towels. Sprinkle with salt. Serve with the chimichurri and your favorite ketchup.

Chimichurri Skirt Steak with Fries

Ingredients

Chimichurri:

Steak:

Fries:

Directions

Special equipment:

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages