There’s something about a dry-aged strip steak that just screams weekend vibes. It’s got that deep, beefy flavour that only gets better when kissed by open flames. Add a fiery hit of homemade chimichurri and crispy, skin-on chips tossed in Lawry’s seasoned salt and you’re laughing. This isn’t your average steak and chips – this is proper BBQ wizardry. We’re keeping things simple: no faff, no unnecessary fluff – just fire, flavour, and a bit of finesse.
Dry-Aged Strip Steak with Chimichurri & Seasoned Fries
Ingredients
For the Steak:
For the Chimichurri:
For the Fries:
Instructions
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Prep the Fries
Grab your spuds, slice them into thin skin-on chips – like proper chippy style. Soak them in cold water for about 30 minutes to get rid of the excess starch (that’s how you get them crisp). Rinse them with fresh water, then dry them well. Like really well. Moisture and hot oil don’t mix.
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Knock Up the Chimichurri
This is where the zing comes in. Toss together your finely chopped parsley, minced garlic, red chilli, dried oregano, red wine vinegar, and olive oil. Season with salt and pepper, give it a stir, and let it sit to the side while the rest gets cooking. Flavours need a bit of time to party.
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First Fry – Soft Centre
Heat your Dutch oven with oil to around 160°C. Drop in your chips and let them do their first fry for 6–7 minutes. You're not looking for colour yet, just softening the inside. Pull ‘em out and let them drain on some kitchen roll.
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Steak Time – Sear to Impress
Get your Kamado Joe (or similar BBQ) raging hot – we’re talking 250–300°C direct heat. No oil or pepper on the steak, just a good hit of sea salt. Sear the strip steak for 60–90 seconds per side. You want a proper crust but keep that inside juicy and pink. Once done, get it off the heat and rest it on a chopping board while you finish the chips.
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Second Fry – Crispy Finish
Crank your oil up to 190°C and give those pre-fried chips a second dunk. 2–3 minutes is all they need to hit that golden, crispy perfection. Drain and toss immediately in Lawry’s seasoned salt while they’re still hot and greedy.
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Serve It Up
Throw those hot, salty chips onto a board or plate. Slice the rested steak across the grain so it’s tender, not chewy. Lay it out with pride and drizzle over your chimichurri like a BBQ boss. Boom – you’ve got steak and chips, but dialled all the way up.
Equipment
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Note
Steak Thickness Tip: This one’s written for about a 1cm thick steak. If yours is thicker, go reverse sear – indirect first, then blast with direct heat to finish.
Garlic Punch: Want more heat? Add extra chilli or a pinch of smoked paprika to the chimichurri.
Fries Shortcut: Can’t be bothered twice-frying? Use an air fryer for the second fry – just make sure they’re properly soft first.
Lawry’s Swap: If you can’t find Lawry’s, a mix of salt, paprika, onion and garlic powder gets you close.
