Summer steak frites with crispy shoestring fries and a punchy chimichurri

Instructions

1. To make chimichurri, add parsley, cilantro and garlic to a food processor and pulse until finely minced.
2. Transfer to a medium sized bowl and stir in olive oil, red wine vinegar, salt and chili flakes.
3. To make fries, thinly slice potatoes to about ⅛-¼ inch thick on a mandolin (for me this is the second thinnest setting).
4. Slice into match sticks about ⅛-¼ inch thick so they are as close to squared off as possible.
5. Lay them in a single layer on paper towels and sprinkle generously with salt. Set aside to sweat out as much water as possible while you cook your steak.
6. Season steak generously with salt and pepper then heat 2 tbsp tallow in a skillet over medium high heat.
7. Add steaks to hot pan and brown on the flattest side until deep brown crust is formed, about 3 minutes.
8. Flip then add in final tbsp of tallow along with garlic cloves and rosemary. Brown on second side, about 3 minutes, then flip every 30 seconds, or so, and baste with tallow for 1-2 more minutes until browned all the way around and internal temperature hits 125°F for medium rare.
9. Remove from heat and set aside to rest.
10. Heat 1 inch of avocado oil in a pot over medium heat until it reaches 375°F.
11. Blot potatoes dry with paper towels then add half of them to your hot oil.
12. Fry until crispy and golden brown, stirring constantly, for about 2 minutes.
13. Remove from oil, set aside to cool and season immediately with salt. Repeat with remaining potatoes.
14. Slice steak against the grain and serve with fries and chimichurri.