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Always Sauced Chimichurri Steak and Fries

Prep Time: 45 minutes

Cook Time: 10 minutes

Refrigeration Time: 12 hours

Servings: 4

This recipe requires a little planning, but the result is well worth the wait. Spicy, tangy, hot and cool all at the same time, this hearty meal from Lime Truck visionary Daniel Shemtob looks amazing, tastes even better and is sure to wow anyone.


  1 package CravOn™ Diamond Cut Fries

  Hanger Steak

  2 lbs hanger steak

  1 cup granulated sugar

  2 Tbs canola oil

  4 oz Sriracha (aka “rooster” sauce)

  2 Tbs red chili flakes

  3 Tbs Kosher salt


  8 bunches of cilantro

  1/2 cup blend oil (blend of canola and olive oil)

  1/2 cup red wine vinegar

  4 cloves garlic

  1/2 tsp chili flakes

  Kosher salt, to taste


  1/2 head of purple cabbage, cut or shredded

  1/4 cup soy sauce

  2 Tbs lime juice

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Steak: At Least 12 Hours Ahead

Cut steak into quarter-inch pieces. Mix sugar, oil, Sriracha, red chili flakes and salt in a container. Toss with steak; seal and cover for 12 hours.

Slaw: 45 Minutes to 1 Hour Ahead

Mix soy and lime juice into cut cabbage and set aside.

Fries: About 30 Minutes Ahead

Preheat oven to 450°F. Bake CravOn Diamond Cut Fries for 20-25 minutes until yellow and crispy.

Chimichurri: 20 Minutes Ahead

Twist off all stems on cilantro bunch and discard (all you will need is the head). Blend all ingredients in a food processor until the sauce has a medium/rough texture and consistency. Adjust seasonings to taste.

Steak: 5 Minutes Ahead

Place the steak in a pan on the stove on high heat for a few minutes. Heat canola oil in the pan and sear the steak to desired wellness. For medium rare, which is recommended, sear steak for 40 seconds on one side and 20 seconds on the other.

And Voilà!

Place seared steak on top of bed of fries. Top with chimichurri and slaw for a nice cool finish.

Nutrition Information