Steak with Chimichurri Sauce, Crispy Fries, and Arugula Salad

Ingredients:

For the Steak:

• 2 ribeye or sirloin steaks (about 8 oz each)
• 1 tbsp olive oil
• Salt and pepper (to taste) For the Chimichurri Sauce:
• 1 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 2 tosp red wine vinegar
• 1/3 cup olive oil
• 1/2 tsp red chili flakes (optional)
• Salt and pepper (to taste) For the Fries:
• 2 large russet potatoes, peeled and cut into thin fries
• 2 tosp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper (to taste) For the Arugula Salad:
• 3 cups fresh arugula
• 1/4 cup shaved Parmesan
• 1 tosp lemon juice
• 1 tosp olive oil
• Salt and pepper (to taste)

  Instructions:

  1. Prepare the Fries:
  2. Preheat your oven to 425°F (220°C).
  3. Toss the potato fries with olive oil, garlic powder, paprika, salt, and pepper.
  4. Spread evenly on a baking sheet lined with parchment paper.
  5. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
  6. Make the Chimichurri Sauce:
  7. Combine parsley, garlic, red wine vinegar, olive oil, and red chili flakes in a small bowl.
  8. Mix well, season with salt and pepper, and set aside.
  9. Cook the Steaks:
  10. Heat a skillet or grill pan over medium-high heat. Rub the steaks with olive oil and season generously with salt and pepper.
  11. Cook the steaks for 3-4 minutes per side for medium-rare (adjust cooking time based on preference).
  12. Let the steaks rest for 5 minutes before slicing.
  13. Assemble the Salad:
  14. Toss the arugula with lemon juice, olive oil, and a pinch of salt and pepper.
  15. Top with shaved Parmesan.