Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 rump or sirloin steaks (8 oz/225 g each, about 1 inch thick)
- 1.5 lb (680 g) russet potatoes, cut into fries
- 4 large eggs
- Neutral oil for frying (6 cups/1.5 L) + 1 tbsp for steak
- Unsalted butter (2 tbsp, divided)
- Garlic (4 cloves; 3 for chimichurri, 1 for steak)
- Flat-leaf parsley (1 cup finely chopped) and oregano (1 tbsp fresh or 1 tsp dried)
- Extra-virgin olive oil (1/3 cup/80 ml) and red wine vinegar (2 tbsp/30 ml)
- Red pepper flakes (1/2 tsp), kosher salt (1 3/4 tsp), black pepper (3/4 tsp)
Do This
- 1. Cut potatoes into 1/4–1/3 inch sticks; soak 15 minutes in cold water, then drain and dry. Stir chimichurri ingredients together; set aside.
- 2. Heat oil to 325°F (165°C). Fry potatoes 6–8 minutes until tender but pale; drain on a rack.
- 3. Pat steaks dry; season with 1 tsp salt and 1/2 tsp pepper. Sear in 1 tbsp oil over medium-high, 2–3 minutes per side; add 1 tbsp butter and 1 garlic clove to baste 1 minute. Rest 5–10 minutes.
- 4. Raise oil to 375°F (190°C). Fry potatoes again 2–3 minutes until crisp and golden; season immediately.
- 5. In a clean skillet, melt 1 tbsp butter over medium heat. Fry 4 eggs sunny-side up, 2–3 minutes; season.
- 6. Plate steaks, crown each with 2 eggs, add a heap of fries, and serve with a spoonful of chimichurri.
Why You’ll Love This Recipe
- Classic Argentine comfort: seared steak, runny yolks, and crisp fries with bright chimichurri.
- Twice-fried method guarantees fries that stay shatteringly crisp.
- Cast-iron sear and quick butter baste deliver a deep, steakhouse crust at home.
- Balanced flavors: rich beef and egg meet tangy, herb-packed chimichurri.
Grocery List
- Produce: Russet potatoes, flat-leaf parsley, fresh oregano (or dried), garlic
- Dairy: Unsalted butter, eggs
- Pantry: Rump or sirloin steaks, neutral frying oil, extra-virgin olive oil, red wine vinegar, red pepper flakes, kosher salt, black pepper
Full Ingredients
For the Fries
- 1.5 lb (680 g) russet potatoes, cut into 1/4–1/3 inch (6–8 mm) fries
- Neutral oil for frying, about 6 cups (1.5 L), enough for 2 inches (5 cm) depth
- 3/4 tsp fine salt (for seasoning fries right after frying)
For the Steak
- 2 rump or sirloin steaks, 8 oz (225 g) each, about 1 inch (2.5 cm) thick
- 1 tsp kosher salt (Diamond Crystal; use about 3/4 tsp if using Morton)
- 1/2 tsp freshly ground black pepper
- 1 tbsp neutral oil (for searing)
- 1 tbsp unsalted butter
- 1 garlic clove, lightly crushed
- Optional: 1 sprig thyme or rosemary
For the Eggs
- 4 large eggs
- 1 tbsp unsalted butter or ghee
- Pinch of kosher salt and black pepper
Quick Chimichurri
- 1 cup (30 g) finely chopped flat-leaf parsley
- 1 tbsp finely chopped fresh oregano (or 1 tsp dried)
- 3 garlic cloves, very finely minced (about 1 tbsp)
- 1/3 cup (80 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Step-by-Step Instructions
Step 1: Prep potatoes and mix the chimichurri
Scrub or peel the potatoes and cut into 1/4–1/3 inch (6–8 mm) fries. Soak in cold water for 15 minutes to remove excess starch (crisper fries). Drain and dry thoroughly with towels—any surface moisture will cause dangerous splattering in hot oil.
In a small bowl, combine parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Stir and let it sit at least 10 minutes so the flavors bloom.
Step 2: First fry (blanch) the potatoes at 325°F (165°C)
Pour neutral oil into a heavy pot to a depth of about 2 inches (5 cm). Heat to 325°F (165°C). Fry potatoes in batches, 6–8 minutes per batch, until tender, flexible, and pale with no browning. Maintain temperature between 315–335°F (157–168°C). Transfer to a rack or paper towels to drain. Let cool while you cook the steak.
Step 3: Sear and baste the steaks
Pat steaks very dry and season with kosher salt and black pepper. Heat a cast-iron skillet over medium-high until just smoking. Add 1 tbsp oil, then the steaks. Sear 2.5–3 minutes until a deep brown crust forms. Flip, add 1 tbsp butter and the crushed garlic (and herb sprig if using). Tilt the pan and baste the steaks with the foaming butter for 60–90 seconds. Cook to an internal 125–130°F (52–54°C) for medium-rare. Transfer to a warm plate and rest 5–10 minutes.
Step 4: Second fry (crisp) the potatoes at 375°F (190°C)
Raise the oil to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and shatteringly crisp. Drain on a rack and immediately season with the fine salt. Keep warm in a 200°F (95°C) oven if needed.
Step 5: Fry the eggs with lacy edges
Wipe the skillet used for steak. Melt 1 tbsp butter or ghee over medium heat. Crack in the eggs and cook 2–3 minutes until whites are set with lacy, crisp edges and yolks still runny. For over-easy, cover for 15–30 seconds to lightly set the tops. Season with a pinch of salt and pepper.
Step 6: Plate and serve
Divide fries between warm plates. Place a steak on each plate and crown with two fried eggs. Spoon chimichurri alongside (or drizzle lightly over the steak), and pour any resting juices over the meat. Serve immediately.
Pro Tips
- Use a thermometer. Oil at 325°F/375°F makes or breaks great fries, and a quick-read thermometer helps nail a perfect 130°F medium-rare steak.
- Dry is key. Pat potatoes and steaks very dry before they hit hot oil or the pan—this is crucial for crisp fries and a deep crust.
- Do not overcrowd. Fry and sear in batches so temperatures stay steady and surfaces brown instead of steam.
- Let chimichurri rest. Ten to twenty minutes mellows the garlic and lets the herbs perfume the oil.
- Warm holding. Keep finished fries on a rack in a 200°F (95°C) oven for up to 20 minutes to preserve crispness.
Variations
- Grilled steak: Grill steaks over high heat (450–500°F/230–260°C), 3–4 minutes per side, then rest and finish as written.
- Air-fryer fries: Toss cut potatoes with 1 tbsp oil and 1/2 tsp salt. Air-fry at 400°F (205°C) for 18–22 minutes, shaking every 5 minutes until golden.
- Spicy chimichurri: Add 1 tsp aji molido or finely minced fresh red chile for extra heat.
Storage & Make-Ahead
Chimichurri keeps 4–5 days refrigerated; bring to room temperature and stir before serving. Fries are best fresh, but you can par-cook (first fry) ahead: cool, then freeze on a tray; fry from frozen at 375°F (190°C) for 3–4 minutes. Leftover steak keeps up to 3 days in the fridge; rewarm gently in a 250°F (120°C) oven until just heated through. Eggs should be cooked to order.
Nutrition (per serving)
Approx. 1,250 kcal; Protein 58 g; Carbohydrates 62 g; Fat 78 g; Fiber 6 g; Sodium 1,200 mg. Values will vary based on oil absorption and how much chimichurri you use.
