Indulge in the ultimate backyard gourmet experience with this mouthwatering recipe for Grilled Steak Frites featuring a zesty red chimichurri sauce. With juicy New York Strip steaks seasoned to perfection, crispy golden fries, and a vibrant chimichurri bursting with flavors, this dish is a true celebration of culinary excellence. Whether you're hosting a weekend barbecue or simply craving a taste of backyard bliss, this recipe is guaranteed to satisfy your cravings and leave your guests begging for more. Watch now to learn the secrets behind this irresistible steakhouse classic with a delicious twist!

Ingredients

• 2 New York Strip steaks from Creekstone Farms, sold at Alexander's Markets
• Boudreaux's Backyard Prime Beef & Chop Seasoning
• Kosher salt
• 1 red bell pepper
• 5 cloves garlic
• 1/2 lemon
• Small bunch of cilantro
• Small bunch of parsley
• 1 lime
• 2 tablespoons red wine vinegar
• Boudreaux's Backyard Fire & Smoke Creole Seasoning
• 1 tablespoon olive oil
• 1 tablespoon baking soda
• 2 large Idaho Russet potatoes
• Grated Parmesan cheese
• 1/4 cup butter
• Fresh rosemary
• Fresh thyme

Directions

1. Roast the red bell pepper until charred, then dice and set aside.
2. Mince 3 cloves of garlic and combine with a pinch of kosher salt to form a paste. Squeeze in the juice of 1/2 lemon and set aside.
3. Finely chop the cilantro and parsley. Add them to the garlic paste along with the juice of 1 lime, red wine vinegar, and a pinch of Boudreaux's Backyard Fire & Smoke seasoning. Slowly drizzle in olive oil while stirring. Stir in the diced roasted red pepper.
4. Thinly slice the potatoes and place them in a bowl of cold water mixed with baking soda. Let them soak for about 5 minutes, then drain and pat dry thoroughly.
5. Heat a fryer to 325°F (165°C). Fry the potatoes for 3-4 minutes, then increase the heat to 425°F (220°C) for the final minute. Toss the fries in a bowl with chopped parsley, kosher salt, and grated Parmesan cheese.
6. Liberally season the steaks with Boudreaux's Backyard Prime Beef & Chop Seasoning. Heat a pan over medium-high heat and add olive oil. Sear the steaks on all sides, starting with the fat cap down. Add butter, rosemary, thyme, and 2 crushed cloves of garlic to the pan. Baste the steaks with the melted butter until they reach your preferred level of doneness. Remove the steaks from the pan and let them rest.
7. Slice the steaks and serve them alongside the fries, topped with the chimichurri sauce.

Enjoy your delicious Steak Frites with Red Chimichurri!