This is one of those dinners that feels fancy but barely takes any effort. It’s fast, it’s satisfying, and it tastes like something you’d order at a restaurant… except you made it at home on a regular weeknight. We make this all the time when we want something cozy but still fresh and light thanks to that bright chimichurri.

Ingredients

Steak - Ribeye is my top pick because it stays juicy, but sirloin or filet turn out great too. If you're into air fryer steak or steak bites, this same seasoning works for those as well.
Red wine vinegar - Adds tang to the chimichurri. Lemon juice works fine if that’s what you have.
Potatoes - Russets get the crispiest fries, but any potatoes will work. Just cut them thin so they crisp up faster.
Garlic - I use fresh garlic in both the fries and the chimichurri. Roasted garlic gives a softer, sweeter flavor if you want something milder.
If you like more easy dinner recipes, try chicken and veggies, cod and foil, or chicken and potatoes next!

📋 You can find the full ingredient list in the Recipe Card below the article.

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Yummy Bowl.

How To Make Steak and Potatoes

Make the chimichurri: Mix parsley, garlic, olive oil, red wine vinegar, oregano, and chili flakes. Let it sit so the flavors blend.
Prep the fries: Toss potatoes with garlic, olive oil, and salt. Spread them out and roast until crispy and golden.

Cook the steak: Season it, add a little oil, and sear or grill it hot and quick. Rest before slicing.
Put it all together: Slice the steak, spoon chimichurri on top, and serve with hot garlic fries.

Julia's Tip

Make extra chimichurri because it’s amazing on eggs, roasted veggies, or even air fryer potatoes the next day.

Tips

Let the chimichurri sit for a few minutes so the flavors really come together. It tastes even better after it rests.
Slice the steak only after it rests or the juices will spill out. A sharp chef’s knife makes slicing much easier.
Don’t pile the fries on top of each other. Use a large sheet pan so they crisp instead of steam.
A pinch of chili flakes in the chimichurri adds a warm kick without making it too spicy.
Ribeye is the most forgiving cut and stays tender even if you cook it a bit longer.
If the fries start browning too fast, lower the oven slightly so they cook through without burning.
Steak bites turn out delicious with this recipe. Just cook them quicker since they’re small.

Freezing And Storing Instructions

To Store. Keep the steak and fries in separate airtight containers for up to 3 days.
To Freeze. Freeze only the steak, not the fries.
To Make Ahead. Chimichurri can be made a few days ahead and kept in the fridge.
To Reheat. Warm steak gently in a skillet or air fryer. Re-crisp fries in the oven or air fryer.

More Beef Recipes

Did You Like This Recipe?

Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!

Recipe Card

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Steak and Garlic Potatoes