For the chimichurri: Combine the parsley, mint, oregano, olive oil, vinegar, red pepper flakes, and garlic in a food processor and process until smooth.

Generously season the steaks with coarse salt, black pepper, and BBQ/Braai spice. Bring them to room temperature before cooking.

Peel the potatoes and slice them into thin matchsticks (1/8-inch thick). Place them in a bowl of salty cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels so there is no water.

Heat at least 1-inch of oil into a deep pot and heat it to 350 F/175 C. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer and drain on paper towels.

Place on a baking sheet, sprinkle with salt and keep warm in the oven while you cook the rest of the potatoes. Sprinkle the potatoes with parsley just before serving.

Preheat the grill to high. Put the steaks on and cook for 4 minutes a side for medium-rare steaks (5-6 minutes a side for medium and 7-8 minutes a side for well done).

Allow the steaks to rest for 5 minutes before serving alongside the sauce and fries

SERVES 4