Steak & Chimichurri Frites with Gravy
A combination of steak frites and poutine that is packed with flavor.
Ingredients:
Fresh cut fries (soaked in water, dried, and air fried)
Ribeye - cooked your way (I like sous vide)
Chimichurri
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tsp dried oregano
1/4 tsp garlic powder, red pepper flakes,
Salt and pepper to taste
1/4 cup olive oil
3-4 tbsp of red wine vinegar (depending how vinegary you want)
Gravy
4 tablespoons butter
1/4 cup flour
2 ½ cups beef broth (powder bouillon and water)
1 teaspoon Worcestershire sauce
½ teaspoon: garlic powder
¼ teaspoon EACH: dried thyme, mustard powder, black pepper, salt, onion powder
Gravy directions:
Over medium/ low heat melt down butter and add in flour. Cook for about 1-2 minutes until roux developed.
Slowly add in beef broth to roux until it becomes thick. Add in seasonings and let simmer for a couple minutes. It should be thick enough to coat a spoon. If too thick add a little bit of water to thin.
When preparing steak frites with chimichurri and gravy, the key lies in balancing textures and flavors to elevate this classic dish. I usually start by soaking the fresh cut fries in cold water for at least 30 minutes; this step removes excess starch, ensuring they turn out crisp when air-fried. Drying them thoroughly before cooking is crucial to achieving that perfect crunch. For the ribeye, sous vide cooking offers consistent, tender results, allowing the meat to retain its juices and flavor. If you don’t have a sous vide setup, pan-searing or grilling to your preferred doneness also works well. Resting the steak before slicing helps maintain juiciness. The chimichurri sauce is a vibrant and fresh complement to the steak. Fresh parsley and cilantro provide a bright herbaceous base, while the addition of red pepper flakes adds a gentle kick. Adjust the red wine vinegar depending on your taste; I like it tangy but not overpowering. Using olive oil as the fat in the sauce helps carry the flavors smoothly. Making the gravy from scratch adds a comforting richness to the dish. Creating a roux by cooking butter and flour properly is essential to avoid a raw flour taste and ensure a silky texture. Slowly incorporating beef broth and simmering with Worcestershire sauce and spices deepens the savory flavor. Thinning the gravy with water if too thick allows for the perfect coating over fries and steak. Combining these elements – crispy fries, juicy ribeye, fresh chimichurri, and luscious gravy – results in a harmonious dish that's both flavorful and satisfying. I usually serve this for weekend dinners or special occasions where comfort food with a gourmet touch is desired. Pair with a simple green salad or roasted vegetables for a complete meal. Enjoy experimenting with the seasoning to suit your preferences, as this recipe is versatile and forgiving.