Sponsored: Steak frites with chimichurri butter
Prep time: 20 minsTotal time: 
Sponsored: Steak frites with chimichurri butter
Herby, buttery steak and fries – the ideal meal to enjoy with a glass of good red wine
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Ingredients
- 400g thick-cut ribeye steak
- 250g Sainsbury’s Extra Crispy French Fries
- 2 tbsp vegetable oil
- dijon mustard, to serve (optional)
For the chimichurri butter
- 60g unsalted butter, softened
- ½ x 30g pack flat-leaf parsley, finely chopped
- 1 garlic clove, grated
- ¼ tsp chilli flakes
- ¼ tsp dried oregano
- ½ tbsp red wine vinegar
Step by step
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Mix together all of the ingredients for the chimichurri butter, then roll up into a log shape in a sheet of baking paper. Pop into the fridge to chill.
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Take the steak out of the fridge 30 minutes before you want to cook it. Put the fries in the air fryer or oven, and cook according to pack instructions. Pat the steak dry and season with salt. Add the oil to a heavy-based frying pan over a high heat. Once the oil is shimmering, add the steak and cook for 2-3 minutes for medium-rare, then turn over and cook for a further 2-3 minutes. Remove to a board to let rest for 5 minutes, topping with a slice of the chimichurri butter. Cut the steak into slices and serve with the fries, more butter and mustard, if liked.
