Steak Chimichurri Loaded Fries
These steak chimichurri loaded fries are piled high with juicy seared steak, melty queso, and a bright, herby chimichurri that cuts through every rich bite. Crispy fries meet bold fire-cooked flavor for a next-level shareable dish.
Servings: 6
Ingredients
STEAK MARINADE
- 2 cloves garlic roughly chopped
- 1/4 cup cilantro chopped
- Juice of 1 orange
- Juice of 1 lime
- 1/2 cup soy sauce
- 1/4 cup olive oil
- 2 tbsp salt pepper, and garlic rub
CHIMICHURRI
- 1 bunch parsley
- 1 bunch cilantro
- 1 head roasted garlic
- Juice of 1 lemon
- 1 tsp salt
- 1 tsp red pepper flakes
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
LOADED FRIES
- 1.5-2 lbs Steak of choice I used chuck eye steak
- 1 frozen bag fries cooked to package directions
- Queso
Instructions
- Add the garlic, cilantro, orange juice, lime juice, soy sauce, olive oil, and seasoning rub to a bowl and mix well, then marinate the steak for at least 30 minutes or up to 4 hours.
- Combine the parsley, cilantro, roasted garlic, lemon juice, salt, red pepper flakes, olive oil, and red wine vinegar in a food processor and blend until loose and spoon-able, adjusting oil or vinegar to your preferred consistency.
- Preheat a grill or skillet to high heat, setting it up for direct cooking with a hot sear zone.
- Sear the marinated steak over high heat, flipping every 30–45 seconds, until it reaches your desired internal temperature with a well-developed crust.
- Remove the steak from the heat and let it rest for 10 minutes, then slice it thinly against the grain.
- Layer the fries with warm queso, sliced steak, and a generous spoonful of chimichurri, then serve immediately while hot.