If you’re looking for a dinner that’s a little bit different and fun, but is super easy, then you’re going to want to try my Mango Chimichurri Steak Fries are about to become your new obsession. They start with a base of crispy fries, pile on perfectly seared, juicy steak, and the whole thing gets finished with a bright, herby mango chimichurri that’s equal parts sweet, garlicky, and just a little spicy. It’s the ultimate summer dinner, and it comes together in no time at all.
Friends, I made this last week, and I have not stopped thinking about it since. I am OBSESSED. There’s something about the combination of warm, crispy fries, a good seared steak, and that cool, punchy mango chimichurri spooned over the top that just works on every single level. Just wow is really all I can say about this one.
The chimichurri is what pulls it all together. If you’ve only ever had the version with parsley, garlic, and red wine vinegar, this one is a fun twist. I add finely diced mango for a pop of sweetness that plays so well against the garlic and red pepper flakes, plus a mix of fresh cilantro and parsley to keep it herby and bright. A good squeeze of lemon ties everything together and keeps it tasting fresh.
And while you can absolutely use any cut of steak you like, I used a ribeye here which was perfect. It stays tender, it has a nice crust when it sears, and when you slice it and pile it over those fries, it soaks up all that mango chimichurri perfectly. This is going to be your new favorite summertime meal!
What You Need to Make These Mango Chimichurri Steak Fries
- Mango: Finely diced fresh mango adds a natural sweetness and a juicy bite that balances out the garlic and spice. Look for mango that’s ripe but still firm so it holds its shape when you dice it.
- Olive Oil: Olive oil helps carry all of that herby, garlicky flavor. Use a good quality extra virgin olive oil here since it really comes through in the sauce.
- Cilantro: Fresh chopped cilantro adds a bright, citrusy note to the chimichurri.
- Parsley: Parsley is the traditional herb in chimichurri and keeps the sauce fresh and green. Flat-leaf (Italian) parsley works best, but curly will do in a pinch.
- Garlic: Fresh minced garlic gives the chimichurri its signature punch.
- Lemon: A squeeze of fresh lemon juice brightens up the whole sauce and keeps it from tasting heavy.
- Oregano: Dried oregano adds an earthy, slightly peppery depth to the chimichurri.
- Red Pepper Flakes: A little red pepper flakes bring gentle heat to the sauce without overpowering the mango. Add more or less depending on how spicy you like things.
- Salt: A bit of salt seasons the chimichurri and helps all the flavors come together.
- Black Pepper: Black pepper rounds out the chimichurri and adds a little warmth.
- Steak: I use ribeye because it’s tender and sears up nicely, but any cut you love will work. Cook it to your preferred doneness.
- Fries: Grab a 14 oz package of your favorite fries. I love Jesse & Ben’s fries because they’re seed oil free, but use whatever brand you like best.
To make these mango chimichurri steak fries, start by preparing your fries according to the package instructions, whether that’s in the oven or the air fryer. Once they’re crispy and golden, set them aside while you work on everything else.
Next, make the mango chimichurri. Add the finely diced mango, olive oil, chopped cilantro, chopped parsley, minced garlic, lemon juice, oregano, red pepper flakes, salt, and black pepper to a small bowl. Stir everything together until well combined, then give it a taste and adjust the seasoning as needed. Set it aside to let the flavors meld while you cook the steak.
Now for the steak. Season it generously on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat, and let it get extremely hot before adding the steak. Once it’s in the pan, resist the urge to move it — let it sear undisturbed for three minutes, then flip and cook for another three minutes on the other side.
Remove the steak from the heat and let it rest for a full 10 minutes before cutting it into cubes. (That rest is important — it keeps all those juices locked in.) Finally, assemble your plates. Start with a base of fries, pile the cubed steak on top, and spoon that gorgeous mango chimichurri over everything. Serve right away and enjoy!
Frequently Asked Questions
Yes! You can make it up to a day in advance and store it in an airtight container in the fridge. Just give it a stir and let it come to room temperature before serving. If you’re entertaining, this is a great component to prep early so all you have to do at dinnertime is sear the steak and crisp the fries.
I love a ribeye for this recipe because it’s tender, well-marbled, and sears up with a nice crust. That said, you can use any cut you like — sirloin, New York strip, or even a flank steak would all work well. Just adjust your cook time depending on the thickness of your cut.
Absolutely. Any 14 oz package of fries will work here, including sweet potato fries, waffle fries, or crinkle-cut. You can also make homemade fries if you’re feeling ambitious. Use whatever you love best.
The best way to check is with a meat thermometer. For medium-rare, pull the steak at about 130–135°F; for medium, aim for 135–145°F. Keep in mind the temperature will rise a few degrees as it rests, so it’s okay to pull it just shy of your target.
The steak and chimichurri are naturally gluten-free, but be sure to double-check your fries, since some brands include wheat-based coatings. Look for a package that’s certified gluten-free if that’s important to you.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Equipment
- Baking Sheet optional depending on fry method
- Air Fryer optional depending on fry method
Ingredients
For the Mango Chimichurri:
- 2 Mangos, finely diced (about 1 cup)
- ⅓ Cup Olive Oil
- ¼ Cup Cilantro, chopped
- ¼ Cup Parsley, chopped
- 3 Cloves Garlic, minced
- 1 Lemon, juiced
- 1 Teaspoon Oregano
- ½ Teaspoon Red Pepper Flakes
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
For the Fries:
- 1 ½ Pounds Steak, cooked as desired (I use ribeye)
- 14 Ounces Fries, I love @jesseandbens bc they are seed oil free!
Instructions
- To make this recipe, start by preparing your fries according to the package instructions, whether that's in the oven or the air fryer. Once they're crispy and golden, set them aside while you work on everything else.
- Next, make the mango chimichurri. Add the finely diced mango, olive oil, chopped cilantro, chopped parsley, minced garlic, lemon juice, oregano, red pepper flakes, salt, and black pepper to a small bowl.
- Stir everything together until well combined, then give it a taste and adjust the seasoning as needed. Set it aside to let the flavors meld while you cook the steak.
- Now for the steak. Season it generously on both sides with salt and pepper. Heat a cast-iron skillet over medium-high heat, and let it get extremely hot before adding the steak. Once it's in the pan, resist the urge to move it — let it sear undisturbed for three minutes, then flip and cook for another three minutes on the other side.
- Remove the steak from the heat and let it rest for a full 10 minutes before cutting it into cubes. (That rest is important — it keeps all those juices locked in.)
- Finally, assemble your plates. Start with a base of fries, pile the cubed steak on top, and spoon that gorgeous mango chimichurri over everything. Serve right away and enjoy!
Rate & review
SELECT A RATING and tell me what you think!