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High Protein Truffle Butter Steak with Chimichurri Fries

High Protein Truffle Butter Steak with Chimichurri Fries - recipe card
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Juicy, perfectly seared steak basted in a rich truffle butter sauce, served with crispy oven-baked fries tossed in a vibrant, garlicky chimichurri. This high-protein main course delivers steakhouse flavors with a fresh, herbaceous twist, and each serving packs over 45 grams of protein.

Ingredients

Scale
  • For the Chimichurri Fries:
  • 2 pounds russet potatoes, scrubbed and cut into 1/2-inch thick fries
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • For the Chimichurri:
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • For the Steak and Truffle Butter:
  • 4 (6-ounce) top sirloin steaks, about 1-inch thick, patted dry
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon truffle oil
  • 1 tablespoon fresh chives, finely chopped (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. In a large bowl, toss the potato fries with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated. Spread fries in a single layer on the prepared baking sheet, ensuring they don’t overlap; use two sheets if needed. Bake for 20 minutes, then flip with a spatula and continue baking for 15-20 minutes more, until golden brown and crisp. Remove from oven and set aside.
  2. While the fries bake, prepare the chimichurri: In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to combine. Slowly drizzle in the 1/3 cup extra-virgin olive oil while stirring, until the sauce is well blended and slightly thickened. Taste and adjust salt if needed. Set aside at room temperature to let the flavors meld.
  3. In a small bowl, mash the softened butter with the truffle oil until smooth and well combined. Set aside.
  4. Pat the steaks dry with paper towels and season both sides evenly with the remaining 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Let them sit at room temperature for 15 minutes while the fries finish baking.
  5. Heat a large cast-iron skillet over medium-high heat until very hot, about 2-3 minutes. Add 2 tablespoons olive oil and swirl to coat the pan. Carefully place the steaks in the skillet, leaving at least 1 inch between them; work in batches if needed. Sear without moving for 3-4 minutes, until a deep brown crust forms. Flip and sear the other side for 3-4 minutes for medium-rare (internal temperature 130-135°F / 54-57°C). For medium, cook 1-2 minutes longer per side (internal 140-145°F / 60-63°C).
  6. Reduce heat to medium-low. Add the truffle butter to the skillet, tilting the pan and spooning the melted butter over the steaks continuously for 1 minute. This basting adds richness and helps cook the steak evenly. Transfer steaks to a cutting board and let rest for 5 minutes before slicing against the grain.
  7. While steaks rest, transfer the baked fries to a large bowl. Add half of the chimichurri and toss gently to coat. Season with additional salt if desired.
  8. To serve, divide the chimichurri fries among four plates. Slice the rested steaks against the grain into 1/2-inch thick slices and fan over the fries. Drizzle with any resting juices and the remaining chimichurri. Garnish with fresh chives, if using.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended for the fries or chimichurri, but cooked steak can be frozen for up to 2 months. Reheating: Reheat steak in a skillet over medium heat for 2-3 minutes per side, or in a 350°F (175°C) oven for 8-10 minutes, until warmed through. Reheat fries in a 400°F (205°C) oven for 5-7 minutes to restore crispness. Chimichurri is best served fresh but can be refrigerated for up to 5 days; bring to room temperature before serving.

Nutrition

Keywords: high protein steak, truffle butter steak, chimichurri fries, steak dinner, protein-rich meal, sirloin steak recipe, baked fries, chimichurri sauce, truffle butter, date night dinner, gluten-free main, keto-friendly

Find it online: https://thehighproteinrecipes.com/high-protein-truffle-butter-steak-with-chimichurri-fries/