HobNob’s Steak Frites with Chimichurri

Continue reading HobNob’s Steak Frites with Chimichurri

A Backyard Gourmet Celebration 

Fire up the grill for summer! Savor steak frites with a zesty chimichurri sauce – a perfect patio meal.

Indulge in the ultimate backyard gourmet experience with juicy flank strip steaks seasoned to perfection, crispy golden fries, and a vibrant chimichurri bursting with flavors.

Recipe compliments of Executive Chef Seth Labonte from HobNob Restaurant at The Charles Hotel.


Serves 2 people


16 oz Flank steak (2 portions of 8 ounces)

4 sprigs Basil

2 sprigs Mint

2 sprigs Cilantro

2 sprigs Parsley

1 large Red pepper

1 small shallot, minced

2 cloves Garlic

2 cup Red wine vinegar

1 cup Avocado oil or olive oil

Salt and white pepper

2 large Yukon gold potatoes


  1. Preheat oven to 420˚F.
  2. Preheat grill to 450˚F.
  3. Portion the flank steak into 8 ounce pieces or grill as one whole piece.
  4. Season with salt and pepper or whatever you like and set aside.
  5. While grill is heating up, make the chimichurri.
  6. Roast the red pepper on the grill until blackened and place into a bowl, cover with cling film. After about ten minutes, peel off the skin so that you are left with just the pepper. Clean out any seeds and cut into strips and dice.
  7. Chop all the herbs, garlic and shallots and add into a bowl with the red pepper.
  8. Stir in oil and vinegar, season to taste and set aside.
  9. Cut the potatoes in half and cut into 1-inch sticks. Blanch in boiling water for 4 minutes and set aside to cool.
  10. Place fries onto a sheet pan and bake until golden brown. Season with salt and pepper.
  11. While fries are in the oven, cook the flank steak to your desired tenderness and let rest on a rack.
  12. After 5 minutes cut the steak into strips cutting across the grain, remove fries from the oven and season again if needed.
  13. Serve with chimichurri either over the steak or under.


The beauty of this recipe is that you can season your steaks and fries with whatever you like.

For the chimichurri sauce if you don’t like cilantro just don’t add it. If you like basil more, just add more basil. Have fun with this one!

Wine Pairing – 2019 Reif Reserve Cabernet Sauvignon

Steak and frites dish begs for a robust red wine. Our recommendation would be the 2019 Reif Reserve Cabernet Sauvignon. This wine has grippy tannins and very traditional Cabernet Sauvignon essences like bell pepper, dark fruit (black cherries, blackberries), leather and a bit of vanilla. 

When you try the wine and food together the natural fats in the steak  and oil in the fries will attach themselves to the tannins in the wine on a molecular level. This will make the wine seem smoother and will reveal some of the finer essences in it like vanilla, and help identify some of the more discreet and district dark fruit characteristics.

Pairing compliments of the sommeliers at HobNob Restaurant.