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Ingredients

Chimichurri Sauce
½ cup cilantro, chopped
½ cup  parsley, chopped
½ cup onion, chopped
1  Teaspoons  salt to taste
¼  Teaspoons  pepper to taste
1 Teaspoons  garlic, minced
½  Teaspoons Italian seasoning
½  Teaspoons  crushed red pepper flakes
¾ cup  Afia olive oil
2 Tablespoons Apple cider vinegar

Steak
2, 1 ¼ to 1 ½ inch-thick boneless rib-eye
1 Tablespoons Afia corn oil
1 Teaspoons salt
1 Teaspoons black pepper

For assembly
French fries
Provolone cheese

How to prepare

  • To begin, start with the sauce by mixing all ingredients in a bowl and sit aside.
  • For the steak, pat dry with paper towels.
  • Season the steaks all over with the salt and pepper.
  • Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it’s very hot.
  • Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
  • Carefully set the steaks in the pan, releasing them away from you so the oil doesn’t splatter in your direction.
  • Leave the steaks alone, Avoid the temptation to peek or fiddle or flip repeatedly; the steaks need a few minutes undisturbed to develop a golden crust.
  • Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to
  • medium-rare. (For medium, cook 4 to 5 minutes on second side; for well-done, cook 5 to 6 minutes on second side).
  • transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain.
  • On an oven safe plate layer French fries, top with cheese and put it in the oven to broil until cheese is melted.
  • Add the steak to the fries along with chimichurri and serve.

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