Ingredients

Steak
- 4 Beefmaster steaks, approximately 200–250 g each
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- 2 garlic cloves, lightly crushed
- 2 sprigs fresh thyme
- 2 tbsp butter

Frites
- 1 kg potatoes, preferably floury potatoes
- Vegetable oil, for frying
- Salt

Herb chimichurri
- 1⁄2 cup fresh parsley, finely chopped
- 1⁄4 cup fresh cilantro, finely chopped
- 1⁄4 cup fresh basil, finely chopped
- 1 tbsp fresh thyme leaves
- 1 small shallot or red onion, finely minced
- 1 garlic clove, finely grated or minced
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1⁄2 cup olive oil
- 1⁄2 tsp chilli flakes, optional
- Salt and freshly ground black pepper

Method

1. Prepare the frites: Peel the potatoes, if desired, and cut them into even sticks. Rinse under cold water until the water runs clear, then soak for at least 30 minutes. Drain and dry thoroughly with a clean kitchen towel.

2. Make the chimichurri: Combine the parsley, cilantro, basil, thyme, shallot, garlic, red wine vinegar, lemon juice and chilli flakes in a bowl. Blitz slightly if you like. Stir in the olive oil and season with salt and pepper. Set aside for at least 15 minutes to allow the flavours to develop.

3. Cook the frites: Heat the vegetable oil to 150°C. Fry the potatoes in batches for 5–7 minutes, until softened but not browned. Remove and drain. Increase the oil temperature to 180°C, then fry the potatoes again until crisp and golden. Season immediately with salt.

4. Cook the steak: Pat the steaks dry and season generously with salt and pepper. Heat the olive oil in a heavy frying pan over high heat. Add the steaks and cook for 2–4 minutes per side, depending on thickness and preferred doneness.

5. Baste the steak: Add the butter, crushed garlic and thyme to the pan. Once the butter is foaming, spoon it over the steaks for 1–2 minutes. Transfer the steaks to a plate and rest for 5 minutes.

6. Serve: Slice the steaks into thin strips, serve with the hot frites and spoon the homemade chimichurri over the meat or serve it alongside.