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Steak with Chimichurri and Parsnip Fries

Written by Stephanie Kay
  • 70 minutes
  • 2

Nothing says 'delicious' quite like a big juicy steak, especially when it’s paired with some festive coloured sides! Chimichurri is an uncooked fresh herb sauce that is traditionally paired with grilled meats, and sometimes vegetables. It is typically made with parsley, but you can truly use any combination of fresh green herbs you'd like. Plus, when served with a side parsnip fries, this recipe is a welcomed change to the traditional 'steak frites' combination with potatoes. Trust us, they are so good you’ll be scarfing them down just as fast as the original version.

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  • two striploin steaks
  • one and a half olive oil, divided
  • sea salt
  • fresh pepper
  • four parsnips
  • one tsp sea salt
  • two cloves garlic
  • one shallot
  • one cups parsley or cilantro, thick stems removed
  • two tbsp fresh oregano
  • one tsp crushed red chillies
  • one cup red wine vinegar
  • one cup olive oil
  • one tsp sea salt


1. About 20 minutes before grilling the steaks, remove them from the fridge and let them sit covered at room temperature.

2. Preheat the oven to 425° F.

3. Scrub your parsnips clean and lightly peel them. Slice the parsnips length wise into about 3 inch strips.

4. Toss parsnips strips in olive oil and season generously with sea salt. Line them on a baking sheet and transfer them to the oven for about 25-30 minutes until golden brown. (Flip them once during cooking.)

5. While the parsnips fries are cooking, cook the steak. Heat a grill to high, and lightly season each side of the steaks with a tiny drizzle of oil and a sprinkle of salt and pepper.

6. Place the steaks on the grill and cook until golden brown and slightly charred, about 4-5 minutes.

7. Turn the steaks and cook for another 3-5 minutes for medium rare, 5-7 minutes for medium or 8-10 minutes for medium well.

8 Once the steaks are done cooking, transfer them to a cutting board or plate, cover loosely with foil and allow to rest for 5 minutes.

9. While the steaks are resting, prepare the chimichurri. Combine all ingredients in a small food processor or blender and puree until smooth, adding the olive oil in batches.

10. Serve steaks with a side of parsnip fries and a dollop of chimichurri sauce.

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