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Steak and Fries With Chimichurri Sauce

Steak and Fries With Chimichurri Sauce

A sizzling steak cooked to perfection, golden crispy fries, and a burst of flavorful chimichurri sauce—this tantalizing combination is not just a treat for your taste buds but also offers a range of health benefits. In this article, we'll dive into the world of pasture-raised beef, explore the art of cooking low and slow, and learn how to create a restaurant-worthy steak and fries meal with a zesty chimichurri sauce. Whether you're a seasoned chef or a kitchen novice, these cooking tips, detailed ingredient explanations, and step-by-step instructions will make this dish an instant favorite.

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The Health Benefits of Pasture-Raised Beef

Before we dive into the recipe, it's essential to understand the health benefits of pasture-raised beef. Unlike conventionally raised cattle that are typically confined to feedlots, pasture-raised beef comes from animals that graze on open fields. This difference in lifestyle has several advantages:
  • Leaner Meat: Pasture-raised beef is often leaner and lower in overall fat content compared to grain-fed beef. This means you can enjoy the rich, robust flavors of beef without excessive saturated fat, which is better for your heart health.
  • Higher Omega-3 Fatty Acids: Grazing on natural pastures provides cattle with a diet rich in omega-3 fatty acids. These heart-healthy fats are known to reduce inflammation and support brain function.
  • Lower Omega-6 Fatty Acids: Unlike grain-fed cattle, pasture-raised cows have lower levels of omega-6 fatty acids. Balancing the ratio of omega-3 to omega-6 fatty acids is essential for reducing the risk of chronic diseases.
  • More Nutrients: Pasture-raised beef is also packed with essential vitamins and minerals, including vitamin E, vitamin A, and antioxidants.
Cooking Tips

Cooking pasture-raised beef to perfection requires some finesse. Here are some tips to help you achieve a tender, flavorful result:
  1. Cook Low and Slow: Slow-cooking pasture-raised beef can make all the difference. It allows the meat to tenderize and develop its rich flavors. You'll be rewarded with a melt-in-your-mouth experience.
  2. Beef Cooking Temperature Table: It's essential to monitor the internal temperature of your steak. Here's a general guide for achieving your preferred doneness:
    • Rare: 125-130°F
    • Medium Rare: 135-140°F
    • Medium: 145-155°F
    • Medium Well: 160-165°F
    • Well Done: 170°F and above
  3. Rest the Steak: After cooking, let your steak rest for a few minutes. This allows the juices to redistribute, resulting in a juicier and more flavorful steak.
  4. Chimichurri Sauce: The chimichurri sauce will add a burst of flavor to your dish. Its combination of herbs, garlic, and vinegar complements the richness of the steak. Make it fresh for the best taste and feel free to mix up the herbs!

Understanding the role of each ingredient is essential for elevating the dish:
  • 1 lb FFF Flank Steak: The star of the show. Flank steak is a lean cut that cooks well when prepared correctly.
  • Salt, Pepper, Garlic Powder: These seasonings enhance the flavor of the steak, so don't skimp on them. Adjust the quantities to suit your taste.
  • Potatoes (or your favorite Fries): The choice of potato and how you prepare them can make or break your side dish. Opt for your favorite variety and consider seasoning them for extra flavor.
  • Chimichurri Sauce:
    • 1/2 Cup Olive Oil: Provides richness and depth to the sauce.
    • 3 Tablespoons Red/White Wine Vinegar: The acidity balances the flavors and enhances the "herbiness".
    • 4 Cloves Garlic: Adds a strong, aromatic punch.
    • 1/2 Cup Chopped Parsley: The main herb, contributing freshness.
    • 1/4 Cup Chopped Cilantro: Offers a slightly different flavor dimension to the sauce.
    • 1 Tablespoon Oregano (Dried or Fresh): Infuses the sauce with earthy, aromatic notes.
    • Salt, Pepper: Season to taste to ensure a well-balanced sauce.
List of Tools

Before you start cooking, gather the necessary tools:
  • Frying pan
  • Oven or air fryer for making fries
  • Mixing bowls
  • Whisk
  • Cutting board and knife
  • Tongs
How to Make Steak and Fries With Chimichurri Sauce

Now, let's transform these cooking tips and ingredients into a simple guide that even beginners can follow:
  1. Defrost your Steak and season with the Salt, Pepper, and Garlic powder
    • Tip: Take the steak out of the refrigerator and allow it to come to room temperature before cooking. This helps ensure even cooking.
  2. Prep Potatoes and start your fries: Preheat your oven to 425°F (220°C). Cut the potatoes into your preferred fry shape. To make them crispy without frying, toss the potato sticks in cornstarch and avocado oil, then season with salt. Spread them on a baking sheet in a single layer and bake until they reach your desired crispiness (around 30 mins), remembering to shake the tray occasionally for even browning.
  3. Place the steak in a pan and start cooking on low heat. Cook for a couple of minutes on each side, timing will vary depending on how you like your steak. This initial low and slow cooking helps tenderize the meat.
  4. Remove the steak from the pan. Once the steak has been removed, increase the heat to high. When the pan is very hot, return the steak to the pan and sear each side for about 1-2 minutes until it reaches your desired internal temperature. For medium-rare, aim for an internal temperature of 135°F (57°C).
  5. Remove the steak from the pan and allow it to rest for at least 5 minutes. This resting period lets the juices redistribute for a more succulent steak.
  6. While your steak is resting and you are finishing your potatoes, assemble your chimichurri sauce: In a mixing bowl, combine the olive oil and wine vinegar. Whisk until well blended.
  7. Crush the garlic cloves and finely chop the parsley, cilantro, and oregano. Add these to the mixing bowl with the oil and vinegar. Season the mixture with salt and pepper to taste. Stir everything together, and let the flavors meld for about 5 minutes. This resting period allows the herbs to infuse the sauce with their vibrant flavors.
    • You can also assemble the sauce in a food processor or even a morter and pestle.
  8. Slice the rested steak against the grain to ensure tenderness. Plate the steak and fries, then generously drizzle the chimichurri sauce over the top. The sauce will add a burst of fresh, herbaceous flavor that complements the richness of the steak and the crispiness of the fries.
How to Store

If you happen to have leftovers, store them properly to maintain their quality. Separate the steak, fries, and chimichurri sauce into airtight containers. Keep the steak in the fridge for up to four days, the fries in the fridge for up to 6 days (reheat in the oven or air fryer for the best results), and the chimichurri sauce for... a long time, the oil and the acid will help to preserve it. Be sure to reheat the steak gently to avoid overcooking.

Variations on the Recipe

This recipe is versatile and can be customized to suit your preferences. Here are some ideas to make it your own:
  • Different Cuts of Beef: While flank steak works beautifully for this recipe, you can explore other cuts like ribeye, sirloin, or New York strip for a richer flavor.
  • Spicy Chimichurri: Add some heat to the chimichurri sauce with a diced jalapeño or red pepper flakes for a fiery kick.
  • Herb Variations: Experiment with different herbs for the chimichurri sauce, such as mint, basil, or tarragon, to create unique flavor profiles.
  • Potato Alternatives: Instead of traditional fries, try sweet potato fries, roasted veggies, or even a healthy side salad.
Questions and Answers

Q: Can I use a different type of vinegar for the chimichurri sauce?
A: Yes, you can experiment with different types of vinegar. Red wine vinegar, white wine vinegar, or even apple cider vinegar can work well. They will each contribute slightly different flavors to the sauce.

Q: What can I do if I prefer a different level of doneness for the steak?
A: Adjust the cooking time and temperature to achieve your preferred level of doneness. Use a meat thermometer to ensure precision.

Q: Can I make the chimichurri sauce in advance?
A: Absolutely! The chimichurri sauce can be made ahead and stored in the refrigerator for several weeks. Just be sure to bring it to room temperature so the oil melts and then give it a good stir.


  • 1 lb FFF Flank Steak
  • Salt
  • Pepper
  • Garlic Powder
  • Potatoes (or your favorite Fries)
  • Chimichurri Sauce
    • 1/2 Cup Olive Oil
    • 3 Tablespoons Red/White wine vinegar
    • 4 Cloves Garlic
    • 1/2 Cup Chopped Parsley
    • 1/4 Cup Chopped Cilantro
    • 1 Tablespoon Oregano (Dried or Fresh)
    • Salt
    • Pepper
  1. Defrost your Steak and season with the Salt, Pepper and Garlic powder.
  2. Prep Potatoes and start your fries — tip for making them crispy without frying: toss in corn starch followed my avocado oil and salt. Bake at 425 degrees Fahrenheit until desired crispiness (may need to shake tray to redistribute every 15 minutes or so).
  3. Place steak in a pan and start cooking on low heat. Flip once after one minute, then remove from heat. Heat pan to high heat and sear to finish, 135 Degrees Fahrenheit internal for medium rare. Let rest.
  4. While your steak is resting and you are finishing your potatoes, assemble your chimichurri sauce. 
  5. Mix wet ingredients together, then add the rest in slowly, stirring as you add. Let sit for 5 mins.
  6. Serve steak and fries topped with your Chimichurri sauce and enjoy!
Here's to happy, healthy living from all of us to all of you!

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