While traveling through Argentina, I stumbled on a little grill off a side street in Buenos Aires. I sat down by myself and had one of the most amazing eating experiences of my life. The memory of tasting that fresh chimichurri atop the perfectly cooked steak is one I will never forget. This recipe brings me back to that food adventure and is one that will leave you wanting more.
| Level: | Intermediate |
| Total: | 4 hr 15 min |
| Active: | 1 hr 5 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 4 hr 15 min |
| Active: | 1 hr 5 min |
| Yield: | 4 servings |
Ingredients
- 1 bunch fresh basil leaves
- 1 bunch chopped fresh flat-leaf parsley
- 2 sprigs chopped fresh oregano leaves
- 1 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1/3 cup white wine vinegar
- 3 tablespoons minced garlic (from about 12 cloves)
- 2 tablespoons lemon juice
- 2 tablespoons minced shallots
- Kosher salt
- 1 whole skirt steak (unpeeled)
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 5 pounds russet potatoes, peeled or skin-on
- Vegetable or peanut oil, for frying
- Kosher salt
- Ketchup, for serving
Instructions
- For the chimichurri: Hand chop the basil, parsley and oregano, then add to the oil, vinegars, garlic, lemon juice, shallots and salt.
- For the steak: Sprinkle the steak with salt on each side and let sit at room temperature for 30 minutes.
- Preheat a grill to medium heat.
- Brush the steak with the oil and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, 6 to 8 minutes for medium-rare.
- Lay the steak on a clean cutting board and allow it to rest for 5 to 7 minutes.
- Slice across the grain into 2-inch wide strips. Place the chimichurri sauce over the steak and serve with the fries.
- For the fries: Cut the potatoes lengthwise into 4 or 5 vertical slices about 1/4- to 1/2-inch thick, then cut each piece crosswise into sticks. Soak the fries in cold water for 2 hours or up to overnight in the fridge.
- When you are ready to fry, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Be sure to dry the fries off well.
- In a large, heavy pot, add 2 to 3 inches oil. Heat to 300 degrees F.
- In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. (Do not overcrowd the pot.) The potatoes should be pale and soft; we will be double-frying to get crispy fries with golden brown color. Remove each batch and drain on new/dry paper towels.
- Once all the batches have had their first fry, turn up the heat until the oil reaches 375 degrees F.
- In batches, fry the potatoes again, cooking until the fries are golden and crisp, 3 to 4 minutes. Remove the potatoes from the oil and drain on paper towels. Sprinkle with salt. Serve with the chimichurri and your favorite ketchup.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1739 |
| Total Fat | 133 g |
| Saturated Fat | 24 g |
| Carbohydrates | 111 g |
| Dietary Fiber | 9 g |
| Sugar | 7 g |
| Protein | 33 g |
| Cholesterol | 63 mg |
| Sodium | 2049 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1739 |
| Total Fat | 133 g |
| Saturated Fat | 24 g |
| Carbohydrates | 111 g |
| Dietary Fiber | 9 g |
| Sugar | 7 g |
| Protein | 33 g |
| Cholesterol | 63 mg |
| Sodium | 2049 mg |