Grilled Steak with Fries and Chimichurri

There’s just something about steak, fries, and a zippy, herby sauce that makes any dinner feel like a celebration. This grilled steak with fries and chimichurri is what happens when you want big flavor, minimal effort, and a little patio-weather magic—no steakhouse reservation required.

You get juicy steak, golden fries, and a punchy green sauce for dipping, drizzling, and stealing the show. Honestly? It’s the ultimate “I can’t believe how easy this was” dinner!

Why You’ll Love This Grilled Steak with Fries and Chimichurri

• Everything’s ready at once: Grill the steak, bake the fries, and you’re eating in half an hour.
• Chimichurri > ketchup: The herby, garlicky sauce makes both steak and fries irresistible.
• Easy, adaptable, crowd-pleasing: Use your favorite steak cut, swap up the herbs, and let everyone dip and drizzle as they like.
• Cozy comfort, but a little fancy: Steak frites vibes—no French bistro prices.

How to make Grilled Steak with Fries and Chimichurri

Instructions

1. Make the Chimichurri

• In a food processor, combine herby greens, red onion, garlic, red pepper flakes, oregano, olive oil, salt, and pepper.
• Process until combined and just a few chunky bits remain (about 15–30 seconds).
• Divide chimichurri in half: one part for marinating the steak, the other for serving/dipping.

2. Marinate the Steak

• Pat steak dry. Brush both sides with half the chimichurri. Let rest for 5 minutes (or up to overnight in the fridge).

3. Cook the Fries

• Bake fries according to package directions while the steak grills.

4. Grill the Steak

• Grill to your liking (rare: 120–130°F, medium: 135–145°F, well: 155°F+). Rest for 5 minutes before slicing.

5. Serve & Enjoy!

• Slice steak and arrange with fries on plates or a big platter. Drizzle with the reserved chimichurri or serve sauce on the side for dipping.

Chloe’s Steak & Fries Tips

• Any steak works: Ribeye for richness, flank or strip for big beefy flavor.
• Customize your chimichurri: Use whatever herbs you’ve got, add more or less chili for your heat level.
• Shortcut fries are your friend: Extra crispy, steak fries, waffle fries—go with what you love.
• Don’t skip the rest: Give your steak a 5-minute break before slicing for juiciness.

Ingredient Swaps & Add-Ins

• Try sweet potato fries for a fun twist.
• Use all parsley or cilantro—or basil and mint for summer flavor.
• Add lemon juice or zest to brighten the sauce.
• Toss fries with a little chimichurri for herby, garlicky goodness.

Serving Suggestions

• Family style: Pile steak and fries on a big board with a bowl of chimichurri for dipping.
• With a salad: Balance out the meal with a crisp green salad.
• Steak sandwich: Tuck steak, fries, and chimichurri into a baguette or roll for a killer steak sando.

Storage Tips

Leftover steak and fries? Store separately in airtight containers in the fridge (up to 3 days). Reheat fries in the oven or air fryer for max crispness. Chimichurri keeps for 2–3 days in the fridge—just give it a stir before using.

Steak Night Story

This recipe was born the night I realized steak and fries could solve just about anything—from cranky kids to last-minute guests. The trick? Let chimichurri do the heavy lifting (and use those shortcut fries). The first time I served this, my family polished off every bite and begged for more sauce. It’s my favorite “fancy but easy” dinner—give it a try and see why!

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