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STEAK FRITES WITH CHIMICHURRI SAUCE

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Description

Steak-frites, "steak and fries" in French, is a very common dish served in brasseries throughout Europe. It is considered by some to be the national dish of Belgium and France and both countries claim to be the places of its invention.

If you don’t already know this about me, my 3 favorite things in the world are red wine, steak and dark chocolate. So this dish is high on the list of my top meals to eat.

I am serving it with chimichurri, a green Argentinian sauce made of finely chopped garlic and fresh herbs.

I strongly suggest having a nice, big, bold bottle of red on hand to fully enjoy this meal.

Bon appetit

xxx Chef MM

STEAK FRITES WITH CHIMICHURRI SAUCE

US (Imperial)

Print Ingredients

FOR THE CHIIMICHURRI
½ cup Italian flat parsley
½ cup fresh mint
½ cup fresh oregano
½ cup olive oil
¼ cup red wine vinegar
1 tspn crushed red pepper flakes
6 cloves garlic

FOR THE STEAKS
4 x (6 to 8oz) tenderloin/fillet steaks *****
½ TBS Black pepper
1 TBS Kosher Salt
2 TBS BBQ/Grill/Braai seasoning

FOR THE FRITES
Canola oil
4 large oval baking potatoes, peeled
Sea salt or kosher salt
Fresh flat-leaf parsley- to garnish

InstructionsFor the chimichurri: Combine the parsley, mint, oregano, olive oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.

Generously season the steaks with coarse salt, black pepper and BBQ/Braai spice. Bring them to room temperature before cooking.

Peel the potatoes and slice them into thin matchsticks (1/8-inch thick). Place them in a bowl of salty cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels so there is no water.

Heat at least 1-inch of oil into a deep pot and heat it to 350 F. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer and drain on paper towels.

Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes. Sprinkle the potatoes with parsley just before serving.

Preheat the grill to high. Put the steaks on and cook for 4 minutes a side for medium-rare steaks (5-6 minutes a side for medium and 7-8 minutes a side for well done).

Allow the steaks to rest for 5 minutes before serving alongside the sauce and fries

SERVES 4

EU (Metric)

Print Ingredients

FOR THE CHIIMICHURRI
½ cup Italian flat parsley
½ cup fresh mint
½ cup fresh oregano
½ cup olive oil
¼ cup red wine vinegar
1 tspn crushed red pepper flakes
6 cloves garlic

FOR THE STEAKS
4 x (170-225 g) tenderloin/fillet steaks *****
½ TBS Black pepper
1 TBS Kosher Salt
2 TBS BBQ/Grill/Braai seasoning

FOR THE FRITES
Canola oil
4 large oval baking potatoes, peeled
Sea salt or kosher salt
Fresh flat-leaf parsley- to garnish

InstructionsFor the chimichurri: Combine the parsley, mint, oregano, olive oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.

Generously season the steaks with coarse salt, black pepper and BBQ/Braai spice. Bring them to room temperature before cooking.

Peel the potatoes and slice them into thin matchsticks (3mm thick). Place them in a bowl of salty cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels so there is no water.

Heat at least 2.5 cm of oil into a deep pot and heat it to 175 C. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer and drain on paper towels.

Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes. Sprinkle the potatoes with parsley just before serving.

Preheat the grill to high. Put the steaks on and cook for 4 minutes a side for medium-rare steaks (5-6 minutes a side for medium and 7-8 minutes a side for well done).

Allow the steaks to rest for 5 minutes before serving alongside the sauce and fries

SERVES 4

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