Skirt Steak Frites with Chimichurri

Ingredients

• 2 lb skirt steak, outer membrane trimmed
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 2 tbsp avocado oil, for searing
• 4 whole large russet potatoes (about 10 oz each), scrubbed
• 2 qt avocado oil, for frying
• 1.5 tsp kosher salt
• 1 cup fresh flat-leaf parsley, packed
• 1/2 cup fresh cilantro, packed
• 2 tbsp fresh oregano leaves (or 1 tsp dried)
• 5 whole garlic cloves, peeled
• 1 medium shallot, roughly chopped
• 3 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1/2 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Instructions

1. 1

   Cut the skirt steak into 2 or 3 portions that fit your cast iron skillet (roughly 6–8 inches each). Pat completely dry with paper towels — moisture is the enemy of a good sear. Season evenly on both sides with 2 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder. Leave the steak uncovered at room temperature for 30 minutes so it cooks more evenly.

2. 2

   Make the chimichurri: finely hand-mince the parsley, cilantro, oregano, garlic cloves, and shallot — aim for pieces no larger than 1/8 inch so the sauce has texture rather than being a paste. Combine in a medium mixing bowl with 3 tbsp red wine vinegar, 1 tbsp lemon juice, 1/2 tsp red pepper flakes, 1 tsp kosher salt, and 1/4 tsp black pepper. Stir in 1/2 cup extra-virgin olive oil. Taste and adjust — it should be bracingly herby, pleasantly sharp, and slightly spicy. Set aside at room temperature; flavors will bloom as it sits.

3. 3

   Cut the potatoes: slice each scrubbed russet lengthwise into 1/4-inch slabs, then stack and cut into 1/4-inch sticks. Soak the cut fries in a large bowl of cold water for at least 20 minutes (or up to 2 hours in the fridge) to draw out excess starch — this is what makes them truly crispy. Drain, then spread on paper towels and pat vigorously until completely dry. Any water left on the fries will cause dangerous oil splatter.

4. 4

   Pour 2 quarts of avocado oil into your large Dutch oven. Clip the deep-fry thermometer to the side, ensuring the tip is submerged but not touching the bottom. Heat the oil over medium-high heat to exactly 300°F (150°C) — avocado oil has a smoke point around 500°F, so it's ideal here. Work in 2 batches: gently lower a handful of fries into the oil using a spider skimmer. The oil will bubble steadily but not violently. Fry for 5–6 minutes, stirring once, until the fries are cooked through and pale golden but NOT yet crispy. Remove with the spider skimmer and drain on the wire rack. Repeat with the second batch. Allow the fries to cool for at least 10 minutes — they can sit up to 2 hours at this stage.

5. 5

   Heat your 12-inch cast iron skillet over high heat for 3–4 minutes until it is ripping hot — you should see faint wisps of smoke rising from the dry pan. Add 2 tbsp avocado oil and swirl to coat. The oil will shimmer almost immediately. Carefully lay the first steak portion away from you into the pan. It should sear loudly and aggressively. DO NOT MOVE IT for 2–3 minutes — let a deep mahogany crust develop. Flip once using tongs; you should see a beautifully charred, brown surface. Sear the second side for another 2–3 minutes for medium-rare. Use an instant-read thermometer to check: 125–130°F is medium-rare (the ideal for skirt steak). If thicker spots need more time, stand the steak on its edge with tongs. Remove and rest on the cutting board while you cook remaining portions.

6. 6

   Rest the cooked steak pieces uncovered for 8 minutes. This allows the muscle fibers to relax and the juices to redistribute — cutting too early will cause all the juices to run out onto the board.

7. 7

   Raise the oil temperature to 375°F (190°C) over high heat — this higher second fry is what creates the shatteringly crispy exterior. Working in 2 batches, lower the blanched fries back into the hot oil. Fry for 3–4 minutes, stirring occasionally with the spider skimmer, until deeply golden brown and audibly crackling when you move them. Remove immediately to the wire rack. While still piping hot, season generously with 1.5 tsp kosher salt, tossing to coat.

8. 8

   Slice the rested skirt steak against the grain at a 45-degree angle into 1/2-inch-thick slices. Skirt steak has very visible muscle fibers running lengthwise — cutting perpendicular to those fibers shortens them and makes every bite tender rather than chewy. Arrange the slices on one side of your large cutting board.

9. 9

   Pile the crispy fries on the other side of the cutting board, right alongside the steak slices so the board serves as a communal platter.

10. 10

    Spoon the chimichurri generously and directly over both the steak slices and the fries — don't hold back. The herb oil will pool into the natural grooves of the board and mix with the steak juices, creating a self-saucing effect. Pass extra chimichurri at the table.

11. 11

    Bring the entire board to the table immediately — fries lose their crispness quickly. Serve with steak knives and let guests help themselves directly from the board. Leftover chimichurri keeps refrigerated in a sealed jar for up to 5 days.

Tools you’ll need

• large heavy-bottomed pot or Dutch oven (at least 6 quarts) for frying
• instant-read meat thermometer
• candy or deep-fry thermometer
• large wire rack set over a rimmed baking sheet
• 12-inch cast iron skillet or carbon steel pan
• sharp chef's knife
• large hardwood cutting board
• medium mixing bowl
• small fine-mesh strainer or colander
• paper towels
• tongs
• spider skimmer or slotted spoon
• microplane or fine grater

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