Few meals feel as satisfying as a perfectly cooked tomahawk steak served with crispy golden fries and a fresh, vibrant chimichurri sauce. Every bite delivers a delicious balance of smoky grilled beef, crispy potatoes, and bright herbs.
This Grilled Tomahawk Steak with Chimichurri and Fries recipe is surprisingly simple to prepare at home. With just a handful of fresh ingredients and easy cooking steps, even beginners can create a restaurant-quality meal.
The juicy steak develops a flavorful crust while staying tender inside. The homemade chimichurri adds freshness that cuts through the richness of the beef, while crispy fries complete the plate with irresistible crunch.
Perfect for family dinners, weekend gatherings, celebrations, or special occasions, this recipe is easy enough for busy home cooks while delivering impressive results every time.
Looking for more delicious grilled dinner ideas? Explore the grilled beef recipes collection for another flavorful meal. Browse the homemade potato side dishes guide for more crispy side options. Find more fresh herb sauce recipes to pair with grilled meats.
Ingredients for Grilled Tomahawk Steak with Chimichurri and Fries
For the Steak
- 1 halal tomahawk steak (2½–3 pounds)
- 2 tablespoons olive oil
- 2 teaspoons coarse salt
- 1½ teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin (optional)
For the Chimichurri
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 4 garlic cloves, minced
- 1 small shallot, finely chopped
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons fresh lemon juice
- ½ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Fries
- 4 large russet potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Optional Garnish
- Fresh parsley
- Lemon wedges
- Extra chimichurri
Equipment Needed
- Outdoor grill or grill pan
- Meat thermometer
- Sharp knife
- Large mixing bowls
- Baking tray
- Wire rack
- Tongs
- Cutting board
- Small bowl for chimichurri
- Potato cutter or chef’s knife
Step-by-Step Instructions for Grilled Tomahawk Steak with Chimichurri and Fries
Step 1: Prepare the Steak
Remove the steak from the refrigerator about 45 minutes before cooking.
Pat it completely dry using paper towels.
Rub olive oil over every side.
Mix the salt, pepper, garlic powder, onion powder, paprika, and cumin.
Season the steak generously on all sides.
Step 2: Prepare the Fries
Wash and peel the potatoes if preferred.
Cut into even fries.
Place them in cold water for at least 30 minutes.
Drain thoroughly.
Dry completely with kitchen towels.
Toss with oil, salt, paprika, garlic powder, and black pepper.
Spread onto a baking tray in a single layer.
Bake at 425°F (220°C) for 35–45 minutes, flipping halfway until crispy and golden.
Step 3: Make the Chimichurri
Combine parsley, cilantro, garlic, shallot, lemon juice, red pepper flakes, salt, and black pepper.
Pour in olive oil.
Mix well.
Allow the sauce to rest for 20 minutes before serving.
The flavors become richer as they sit together.
Step 4: Heat the Grill
Preheat the grill to medium-high heat.
Clean the grates well.
Lightly oil the grill to prevent sticking.
Step 5: Grill the Steak
Place the steak over direct heat.
Cook for about 4–5 minutes per side.
Rotate once for attractive grill marks.
Move the steak to indirect heat.
Continue cooking until the desired internal temperature is reached.
Rare: 125°F (52°C)
Medium Rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium Well: 150°F (66°C)
Step 6: Rest the Steak
Transfer the steak to a cutting board.
Cover loosely with foil.
Allow it to rest for 10–15 minutes.
Resting keeps the meat juicy and tender.
Step 7: Slice the Steak
Carefully remove the large bone if desired.
Slice the meat against the grain into thick slices.
Step 8: Assemble the Plate
Arrange the steak slices beside the crispy fries.
Spoon fresh chimichurri generously over the steak.
Serve extra sauce on the side.
Garnish with parsley and lemon wedges.
Enjoy immediately while everything is hot and fresh.
Tips & Variations for Grilled Tomahawk Steak with Chimichurri and Fries
Choose a steak with good marbling for the juiciest results.
Always bring the steak close to room temperature before grilling.
A meat thermometer removes the guesswork and helps prevent overcooking.
Avoid flipping the steak repeatedly.
One or two flips create a better crust.
Resting the steak is essential.
Skipping this step allows the juices to escape during slicing.
Fresh parsley creates the brightest chimichurri flavor.
Dried herbs will not provide the same freshness.
For extra smoky flavor, add a small piece of hardwood to the grill.
Prefer oven fries?
Use an air fryer instead.
Cook at 390°F for about 20 minutes, shaking halfway through.
Like extra spice?
Add more crushed red pepper flakes to the chimichurri.
For a milder herb sauce, reduce the garlic slightly.
Sweet potato fries also pair beautifully with this grilled steak.
A fresh cucumber salad makes a refreshing side for warm weather meals.
Roasted vegetables such as carrots, asparagus, or broccoli are excellent additions.
Storage & Serving
Store leftover steak in an airtight container in the refrigerator for up to 4 days.
Keep the chimichurri in a separate sealed container for up to 5 days.
Store fries separately for the best texture.
Freeze sliced steak for up to 2 months.
Wrap tightly before freezing.
Thaw overnight in the refrigerator.
Reheat steak gently in a skillet over low heat.
Avoid overheating to keep the meat tender.
Reheat fries in the oven or air fryer to restore crispiness.
Serve with grilled vegetables, roasted corn, fresh salad, mashed potatoes, garlic bread, or steamed green beans.
Fresh lemonade or mint yogurt drink pairs perfectly with this hearty meal.
Frequently Asked Questions
Can a tomahawk steak be cooked without an outdoor grill?
Yes. Use a grill pan or cast-iron skillet and finish cooking in the oven until the desired temperature is reached.
What is the best internal temperature for juicy steak?
Medium-rare, around 130–135°F, gives a tender, juicy texture while maintaining excellent flavor.
Can the chimichurri be prepared in advance?
Yes. Making it several hours ahead allows the herbs and garlic to blend into an even richer sauce.
Which potatoes make the crispiest fries?
Russet potatoes are the best choice because of their high starch content.
Why should the steak rest before slicing?
Resting allows the juices to redistribute, keeping every slice moist and flavorful.
Can frozen fries be used?
Yes. Frozen fries work well and save preparation time. Bake according to the package instructions.
Is this recipe suitable for family dinners?
Absolutely. Slice the steak before serving so everyone can easily enjoy tender portions.
Can another cut of beef replace the tomahawk?
Yes. Ribeye, striploin, T-bone, or sirloin all work well using the same seasoning and chimichurri.
How can the steak become more flavorful?
Season generously, grill over high heat, and allow enough resting time after cooking.
What vegetables pair well with this meal?
Grilled asparagus, roasted carrots, mushrooms, corn on the cob, green beans, and mixed salads all complement the steak beautifully.
Conclusion
This Grilled Tomahawk Steak with Chimichurri and Fries is a perfect combination of smoky, juicy beef, crispy golden fries, and a bright, herb-filled sauce that brings every bite to life. The simple ingredients, easy preparation, and beginner-friendly steps make this recipe suitable for both weeknight dinners and special celebrations. Serve it fresh from the grill, enjoy every tender slice, and share this delicious meal with family and friends for an unforgettable dining experience.