Chimichurri steak with crispy fries

Ingredients

• Steak of your choice
• Salt and pepper
• Butter, garlic cloves and fresh parsley (for basting)
• 3 large potatoes
• Olive oil (if air frying) or oil for deep frying
• For the chimichurri: 1/2 cup parsley, finely chopped
• 1/2 cup cilantro, finely chopped
• 1 Fresno chili, chopped
• 4 garlic cloves, chopped
• Chopped onion
• 2 tbsp red wine vinegar
• 2 tbsp lemon juice
• 3/4 cup olive oil
• Salt and pepper

Instructions

1. Stir the chimichurri ingredients together and let the flavors marry while you cook.
2. Halve each potato through the center, cut 2 cm slabs, then slice into julienne strips, thin or thick to taste.
3. Soak the fries in ice water 30 minutes (fridge or freezer works). Dry very well; toss with olive oil if air frying, or fry in hot oil.
4. Cook until deeply golden, then rest on a rack — never directly on paper — and salt while hot.
5. Season the steak with salt and pepper, sear hard, then baste with butter, garlic and parsley to your doneness. Rest 5 minutes.
6. Slice the steak over the fries and spoon chimichurri generously over everything.