Steak frites get reimagined with a South American twist when delicious skirt steak gets drizzled with a bright green and vibrant chimichurri. Twice-cooked wedges of potato come out fluffy on the inside with a golden crunchy exterior.
Sprinkle the steak with salt, pepper, Cajun spice and paprika. Cook on the grill to desired doneness. Slice and serve with the Chimichurri and French Fry Wedges.
Chimichurri:
Whisk together the cilantro, parsley, oil, vinegar, oregano, salt, red pepper flakes and shallot in a medium bowl. Adjust the seasoning to taste.
French Fry Wedges:
Add the potatoes to a bowl and cover with water. Let soak for 30 minutes, changing the water halfway through. Drain and pat dry.
Heat the oil in a Dutch oven fitted with a deep-fry thermometer to 325 degrees F.
Fry the wedges until barely cooked through, about 5 minutes. Remove with a wire strainer to a cooling rack set in a baking sheet and let cool to room temperature.
When ready to eat, bring the oil to 375 degrees F. Fry the wedges again until golden, about 3 minutes. Remove with a wire strainer to the cooling rack and season generously with the salt and Cajun spice.
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