Recipe Of The Week: Steak Frites With Chimichurri

Ingredients

For the Steak:

• 1 boneless ribeye or sirloin steak (6-8 oz)
• 1/2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 garlic clove, smashed
• 1 sprig fresh thyme or rosemary
• Salt and freshly ground black pepper

For the Air Fryer Frites (French Fries):

• 1 medium russet potato, peeled and cut into thin fries
• 1/2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional)

For the Chimichurri:

• 1/4 cup fresh parsley, finely chopped
• 1 tbsp fresh cilantro, finely chopped (optional)
• 1 garlic clove, minced
• 1/4 tsp red pepper flakes (adjust to taste)
• 1/4 tsp dried oregano
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tbsp fresh lemon juice
• Salt and black pepper, to taste

Instructions

1. Make the Chimichurri

1. In a small bowl, mix parsley, cilantro, garlic, red pepper flakes, and oregano.
2. Stir in olive oil, red wine vinegar, and lemon juice. Mix well.
3. Season with salt and black pepper to taste. Set aside.

2. Prepare the Air Fryer Frites

1. Soak the cut potatoes in cold water for 30 minutes to remove excess starch.
2. Drain and pat completely dry. Toss with olive oil, salt, black pepper, and garlic powder.
3. Preheat the air fryer to 375°F (190°C). Spread the fries in a single layer.
4. Air fry for 15-18 minutes, shaking the basket halfway through, until crispy and golden brown.

3. Cook the Steak

1. Pat the steak dry and season generously with salt and pepper.
2. Heat a skillet over medium-high heat. Add olive oil.
3. Once hot, sear the steak for 3-4 minutes on one side, until a crust forms.
4. Flip the steak, add butter, garlic, and thyme/rosemary. Baste with butter for another 3-4 minutes (adjust for doneness).
5. Remove from heat and let it rest for 5-10 minutes.