Argentinian Steak Stack

Ingredients

• 1 boneless ribeye steak (6-8 oz)
• 4 tablespoons olive oil
• 2 large russet potatoes, scrubbed and sliced into fries
• 1 tablespoon Cajun seasoning
• 1 cup fresh parsley leaves, chopped
• 1 tbsp dried oregano
• 1 red chilly, de-seeded
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 2 slices of sourdough bread
• Salt and freshly ground black pepper, to taste

Instructions

1. In a bowl, combine chopped parsley, cilantro, minced garlic, chopped chilli, chopped red onion, and red wine vinegar.
2. Slowly drizzle in the extra-virgin olive oil while stirring continuously.
3. Season the chimichurri with salt and black pepper to taste. Set aside.
4. Preheat your oven to 425°F (220°C). Or if using an air fryer heat to 356°F (180°C).
5. In a large bowl, toss the potato fries with olive oil, Cajun seasoning, and a pinch of salt.
6. Spread the seasoned potato slices in a single layer on a baking sheet.
7. Bake for 20-25 minutes, flipping once, until the chips are crispy and golden brown. If using an air fryer, bake for 15-20 minutes or until cooked. Set aside.
8. Season both sides of the ribeye steaks generously with salt and black pepper.
9. Preheat a grill or grill pan over high heat.
10. Grill the ribeye steak for about 3-4 minutes on each side for medium-rare, or longer to your desired doneness.
11. Remove the steak from the grill and let them rest for a few minutes before slicing.
12. Assemble your sandwich, spreading Chimichurri on each side of bread and layering your steak, chips and extra Chimichurri throughout.

Link to recipe