Steak Frites Recipe

Inspired by Woolley's Grill & Lounge

Time1h

Serves4

A Perfectly Grilled Flat Iron Steak Paired with Golden, Crispy French Fries and a Vibrant Chimichurri Sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with STEAK FRITES

Selected to serve

Emporium Bloody Mary

pepper infused vodka, house-made bloody mary mix, celery bitter

spicy · savory · tangy

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

2 pounds Flat Iron Steak

2 tablespoons olive oil

1 teaspoon Watkins garlic powder

1 teaspoon Celtic sea salt

1 teaspoon black pepper

French Fries

4 medium Russet Potatoes

4 cups Tuscany sunflower oil

1 to taste Celtic sea salt

Chimichurri Sauce

1 cup Fresh parsley

1 cup Fresh Cilantro

4 cloves Garlic

1 3 tablespoons red wine vinegar

1 cup olive oil

1 teaspoon Red pepper flakes

1 to taste Celtic sea salt

Method

Steak

Prepare the Steak

Pat the flat iron steak dry with paper towels. Rub both sides of the steak with olive oil, then season generously with garlic powder, salt, and black pepper.

Grill the Steak

Preheat your grill or grill pan over medium-high heat. Once hot, place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from heat and let rest for 5 minutes before slicing.

French Fries

Prepare the Potatoes

Wash and peel the russet potatoes. Cut them into thin strips about 1/4 inch thick. Soak the cut fries in cold water for at least 30 minutes to remove excess starch.

Fry the Potatoes

Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Drain and pat dry the soaked fries. Carefully lower them into the hot oil in batches and fry for about 5-6 minutes until they are pale and soft. Remove and drain on paper towels.

Crisp the Fries

Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels and season with salt to taste.

Chimichurri Sauce

Make the Chimichurri

In a food processor, combine fresh parsley, fresh cilantro, garlic cloves, red wine vinegar, olive oil, red pepper flakes, and salt. Blend until the mixture is finely chopped but still has some texture. Adjust seasoning to taste.