Chimichurri Steak and Fries

Start by preparing the chimichurri sauce. In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, oregano, salt, and pepper.

Mix the ingredients well until fully combined. Set the chimichurri sauce aside to let the flavors meld.

Next, season the steak with salt and pepper on both sides. Heat a skillet over medium-high heat and add a tablespoon of olive oil.

Once the oil is hot, place the steak in the skillet and cook for about 4-5 minutes on each side for medium-rare.

Remove the steak from the skillet and let it rest for a few minutes. While the steak is resting, prepare the fries.

Cut potatoes into thin strips and soak them in cold water for about 30 minutes. Drain the potatoes and pat them dry with a towel.

Heat oil in a deep fryer or a large pot to 350°F (175°C). Fry the potatoes in batches until they are golden brown and crispy, about 5-7 minutes.

Remove the fries from the oil and drain them on paper towels. Season the fries with salt while they are still hot.

Slice the rested steak against the grain and serve it topped with chimichurri sauce alongside the crispy fries.