Steak & Frites with Chimichurri + Roasted Garlic Aioli
Steak & Frites with Chimichurri + Roasted Garlic Aioli
Ingredients
For the Steak & Asparagus
- 2 NY strip steaks, (or cut of choice)
- 1 teaspoon salt, as needed
- 1/2 teaspoon pepper, as needed
- 1 tablespoon buttery steakhouse seasoning, as needed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, smashed
- 1 oregano sprig
- 1 pound asparagus, trimmed
For the Chimichurri Sauce
- 1/2 cup parsley, chopped (from 1 bunch)
- 1/2 cup cilantro, chopped (from 1 bunch)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves, large
- 2 tablespoons onion, diced
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
For the Roasted Garlic Aioli
- 1 teaspoon roasted garlic seasoning, or 1-2 cloves roasted garlic, mashed
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/4 teaspoon salt, to taste
For the Fries
- 1 pound fresh-cut fries
- 1/4 cup olive oil, for frying
- 1/2 teaspoon salt, to taste
Instructions
- 1
Prepare the chimichurri sauce: In a food processor or a bowl, combine the chopped parsley, chopped cilantro, 1/4 cup olive oil, red wine vinegar, 3 large garlic cloves, diced onion, coarse salt, pepper, red pepper flakes, and dried oregano. Blend or mix until all ingredients are well combined but still have some texture. Transfer to a small bowl, cover, and refrigerate until ready to serve.
⏱️ 10 min
- 2
Prepare the steaks: Generously season both sides of the NY strip steaks with salt, pepper, and buttery steakhouse seasoning. Let the seasoned steaks rest at room temperature for 20 to 60 minutes to allow them to come to temperature and the seasoning to penetrate.
⏱️ 5 min
- 3
Cook the steaks: Heat 2 tablespoons of olive oil in a cast-iron pan over medium-high heat until shimmering. Carefully place the seasoned steaks in the hot pan and sear for 3 minutes per side for medium-rare, or adjust cooking time to your desired doneness. During the last minute of cooking, add the butter, smashed garlic cloves, and oregano sprig to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks for even flavoring. Remove the steaks from the pan and place them on a cutting board to rest for at least 5-10 minutes.
⏱️ 10 min
- 4
Grill the asparagus: While the steaks are resting, add the trimmed asparagus to the same cast-iron pan (adding a little more olive oil if needed). Grill the asparagus over medium heat, tossing occasionally, until lightly charred and tender-crisp, about 5-7 minutes.
⏱️ 7 min
- 5
Make the roasted garlic aioli: In a small bowl, combine the roasted garlic seasoning (or mashed roasted garlic), mayonnaise, lemon juice, and salt. Mix well until smooth. Taste and adjust salt if necessary.
⏱️ 5 min
- 6
Cook the fries: In a separate large skillet or deep pot, heat 1/4 cup of olive oil over medium-high heat. Add the fresh-cut fries in a single layer (cook in batches if necessary to avoid overcrowding) and fry, turning occasionally, until golden brown and crispy, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels. Season immediately with salt.
⏱️ 10 min
- 7
Assemble and serve: Slice the rested steaks against the grain. Arrange the sliced steak on serving plates. Spoon a generous amount of chimichurri sauce over the steak. Serve immediately with the crispy fries, a side of roasted garlic aioli for dipping, and the grilled asparagus.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Steak & Frites with Chimichurri + Roasted Garlic Aioli
For the Steak & Asparagus
- 2 NY strip steaks, (or cut of choice)
- 1 teaspoon salt, as needed
- 1/2 teaspoon pepper, as needed
- 1 tablespoon buttery steakhouse seasoning, as needed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, smashed
- 1 oregano sprig
- 1 pound asparagus, trimmed
For the Chimichurri Sauce
- 1/2 cup parsley, chopped (from 1 bunch)
- 1/2 cup cilantro, chopped (from 1 bunch)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves, large
- 2 tablespoons onion, diced
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
For the Roasted Garlic Aioli
- 1 teaspoon roasted garlic seasoning, or 1-2 cloves roasted garlic, mashed
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/4 teaspoon salt, to taste
For the Fries
- 1 pound fresh-cut fries
- 1/4 cup olive oil, for frying
- 1/2 teaspoon salt, to taste
Instructions
- 1
Prepare the chimichurri sauce: In a food processor or a bowl, combine the chopped parsley, chopped cilantro, 1/4 cup olive oil, red wine vinegar, 3 large garlic cloves, diced onion, coarse salt, pepper, red pepper flakes, and dried oregano. Blend or mix until all ingredients are well combined but still have some texture. Transfer to a small bowl, cover, and refrigerate until ready to serve.
⏱️ 10 min - 2
Prepare the steaks: Generously season both sides of the NY strip steaks with salt, pepper, and buttery steakhouse seasoning. Let the seasoned steaks rest at room temperature for 20 to 60 minutes to allow them to come to temperature and the seasoning to penetrate.
⏱️ 5 min - 3
Cook the steaks: Heat 2 tablespoons of olive oil in a cast-iron pan over medium-high heat until shimmering. Carefully place the seasoned steaks in the hot pan and sear for 3 minutes per side for medium-rare, or adjust cooking time to your desired doneness. During the last minute of cooking, add the butter, smashed garlic cloves, and oregano sprig to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks for even flavoring. Remove the steaks from the pan and place them on a cutting board to rest for at least 5-10 minutes.
⏱️ 10 min - 4
Grill the asparagus: While the steaks are resting, add the trimmed asparagus to the same cast-iron pan (adding a little more olive oil if needed). Grill the asparagus over medium heat, tossing occasionally, until lightly charred and tender-crisp, about 5-7 minutes.
⏱️ 7 min - 5
Make the roasted garlic aioli: In a small bowl, combine the roasted garlic seasoning (or mashed roasted garlic), mayonnaise, lemon juice, and salt. Mix well until smooth. Taste and adjust salt if necessary.
⏱️ 5 min - 6
Cook the fries: In a separate large skillet or deep pot, heat 1/4 cup of olive oil over medium-high heat. Add the fresh-cut fries in a single layer (cook in batches if necessary to avoid overcrowding) and fry, turning occasionally, until golden brown and crispy, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels. Season immediately with salt.
⏱️ 10 min - 7
Assemble and serve: Slice the rested steaks against the grain. Arrange the sliced steak on serving plates. Spoon a generous amount of chimichurri sauce over the steak. Serve immediately with the crispy fries, a side of roasted garlic aioli for dipping, and the grilled asparagus.
⏱️ 3 min