× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Brazilian Steakhouse Fries

Share this

Print Recipe
Prep Method: Grilled


AppetizerMain Dish

Prep Time

15 Mins

Cook Time

20 Mins


Serves 12



Grilled Skirt Steak

  • 2 lbs. (960g) Beef Skirt Steak
  • 1 tablespoon (12g) Sea Salt
  • 2 teaspoons (8g) Freshly Cracked Black Pepper


  • 1 each (25g) Shallot, finely chopped
  • 1 each (35g) Fresno Chili, finely chopped
  • 4 each (20g) Garlic Cloves
  • ½ cup (120ml) Red Wine Vinegar
  • 1 teaspoon (4g) Sea Salt
  • ½ cup (3g) Cilantro, freshly chopped
  • ¼ cup (2g) Parsley, freshly chopped
  • 2 tablespoons (1g) Oregano, freshly chopped
  • ¾ cup (180ml) Extra Virgin Olive Oil

Salt and Pepper Steak Cut Fries

  • 2.2 lbs. (1kg) Frozen Steak Cut Fries
  • As Needed Vegetable Oil for Frying
  • 2 teaspoons (8g) Sea Salt
  • 1-1/2 teaspoons (6g) Freshly Cracked Black Pepper

To Plate

  • 1 cup (240ml) Cotija Cheese, crumbled
  • 1-½ cups (225g) Avocado, diced
  • ¼ cup (4g) Cilantro, picked


  1. Preheat a grill or a charbroiler to high heat, additionally preheat the fryer to 375 °F (190 °C).
  2. Prep the steak by removing any excess fat from the steak and trim any thin edges that could burn on the grill.  Season the steak with salt and pepper and allow it to sit for 30 minutes.
  3. Meanwhile make the chimichurri by combining the shallot, chili, garlic, vinegar, and salt in a medium bowl.  Allow the mixture to sit for 10 minutes, then stir in the cilantro, parsley, and oregano.  Whisk in the oil.
  4. Use half of the sauce to pour over the meat and allow it to marinate for an additional 20 minutes.
  5. Grill the meat on the grill to medium-rare (or your desired temp), about 3 minutes on each side should yield a rosy pink center, depending on the thickness of your steak. Remove the steak from the grill and allow it to rest for 10-15 minutes.
  6. To fry the fries drop them in the preheated fryer and cook for 4-6 minutes or until the fries are golden and crispy.  Drain the fries well and transfer them into a large bowl.  Season the fries with salt and pepper, then arrange them on the base of a platter.
  7. Thinly slice the meat against the grain and place the slices on the crispy fries. Spoon the reserved chimichurri on the steak and serve immediately. Enjoy!


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving









Vitamin C












Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up