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Loaded Chimichurri Steak Fries

Lara Battigelli brings us the ultimate steak recipe—light, herby, tangy, and absolutely delicious! Using premium Irish Hereford Prime Ribeye Steaks, this recipe pairs perfectly cooked steak with crispy fries and a vibrant chimichurri dressing.

  • Serves: 2

Ingredients

For the Steak Marinade

  • 2 Irish Hereford Prime Ribeye Steaks
  • 60ml olive oil
  • 2 garlic cloves, minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 tbsp red wine vinegar
  • Juice of 1 lime
  • Salt & pepper

For the Chimichurri

  • Handful fresh parsley, chopped
  • 2 garlic cloves, minced
  • 1 red chilli, chopped
  • 1 tbsp dried oregano
  • Optional: 1 tsp dried chilli flakes
  • 50ml olive oil
  • 40ml red wine vinegar
  • Salt & pepper

For the Fries

  • 500g Maris Piper potatoes, cut into chips
  • 2 tbsp olive oil
  • Salt

Method

  1. Place all steak marinade ingredients into a ziplock bag, add the steaks, and coat evenly. For best results, marinate for a few hours to tenderise the meat.
  2. Parboil the potato chips in salted water for 3-4 minutes. Drain, coat with olive oil and salt, then shake to ensure even coverage.
  3. Air-fry at 180°C for 18-20 minutes, shaking occasionally, until golden and crispy.
  4. Heat a steak pan for at least 5 minutes to ensure it’s hot. Cook the ribeye steaks for 3 minutes on each side for medium. Adjust timing to your preference.
  5. Let the steaks rest while you prepare the chimichurri.
  6. Combine all chimichurri ingredients, finely chopping or using a pestle and mortar to mix thoroughly.
  7. Plate up by seasoning the fries with a little extra salt, slicing the steak, and placing it on top.
  8. Finish with a generous drizzle of chimichurri.
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