Chimichurri Steak with Oven Garlic Wedges

This chimichurri steak is all about fresh, bold flavor paired with a juicy cut of meat.

The sauce comes together with parsley, garlic, vinegar, and olive oil, giving the steak a bright, herby finish, whether you grill it or cook it in a pan.

Serve it with crispy garlic fries on the side for a really satisfying meal.

The fries are baked in the oven, so you still get that crunch without going heavy on oil.

Delicious Chimichurri Steak with Oven-Baked Garlic Frites

It is a complete meal that takes about 1 hour from start to finish and serves 4 people.

Ingredients

Steak

• 10 oz (300 g) ribeye, sirloin, or filet mignon
• 1 tbsp (15 ml) olive oil
• Salt and freshly ground black pepper

Chimichurri Sauce

• 1 small bunch fresh parsley or cilantro
• 2–3 garlic cloves
• 2 tbsp (30 ml) red wine vinegar
• 5 tbsp (75 ml) olive oil
• ½ tsp dried oregano
• Pinch of chili flakes (optional)

Garlic Frites Wedges

• 14 oz (400 g) potatoes, peeled and cut into wedges or thin fries
• 2 garlic cloves, finely grated
• 1–2 tbsp (15–30 ml) olive oil
• Salt to taste

Cook and Prep Times

• Yield: 2 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Instructions

Prepare the Chimichurri Sauce: In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, and red pepper flakes.

Mix well and set aside to let the flavors meld.

Season the Steaks: Pat the steaks dry with paper towels and season both sides generously with salt and pepper.

Cook the Steaks: Heat olive oil in a skillet over medium-high heat.

Add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Remove from heat and let rest for a few minutes.

Prepare the Garlic Fries: Preheat the oven to 425°F (220°C).

Toss the cut potatoes in melted butter, garlic powder, and salt.

Spread them out on a baking sheet in a single layer.

Bake the Fries: Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Serve: Slice the rested steaks and top with Chimichurri sauce.

Serve alongside the crispy garlic fries.

Other recipes you might want to try:

• Sweet Potatoes Bites with Pecans – a perfect mix of savory and sweet.
• Cheesy Twice-Baked Potatoes – rich, creamy, and loaded with flavor.
• Bacon-Wrapped Asparagus – a quick side that feels extra special.
• Candied Bacon – sweet and savory with a caramelized crunch.
• Brown Sugar Pineapple Glazed Ham – a festive main dish for gatherings.

Slice the steak against the grain to keep it tender and easy to eat.

Spoon the fresh chimichurri over the top so it soaks into the meat and adds that bright, herby flavor.

Serve it with a side of crispy garlic fries for a simple but satisfying plate.

The juicy steak and crunchy fries work really well together and make the whole meal feel complete.

Perfectly Cooked Steak

For the ideal steak with Chimichurri sauce, choosing the right cut is essential.

Ribeye or sirloin steaks are excellent options, each providing a rich flavor profile that goes well with the herbaceous sauce.

Seasoning the steaks generously with salt and pepper enhances their natural taste, allowing the Chimichurri to shine.

Cooking the steaks to your desired doneness is crucial.

A medium-rare steak, cooked for about 4-5 minutes per side, produces a juicy, tender result.

Allowing the steaks to rest after cooking ensures that the juices redistribute, making every slice succulent and flavorful.

Creating a Rustic Presentation

How you serve this dish really makes a difference.

Setting it on a rustic wooden table instantly makes the steak and garlic fries look more inviting and adds a cozy feel to the meal.

Keep the dishware simple and earthy so the food’s natural colors stand out.

Finish the plate with a few fresh herbs or a light sprinkle of red pepper flakes for a bit of color and a subtle kick.

It adds just enough detail to make the dish look more inviting.

The mix of textures and colors brings everything together and makes it just as nice to look at as it is to eat.