Perfectly Grilled Steak with Crispy Seasoned Fries & Chimichurri

For the Grilled Steak:

Preheat the grill to 450F.
Let the steak rest at room temperature for 20-30 minutes.
Season all sides with a splash of the Worcestershire sauce and soy sauce, then the woodfired blend seasoning.
Cook the steaks directly on the hot grill racks for 2 - 3 ½ minutes on each side, or until desired doneness. For medium, you’ll want 145F internal temperature. For medium well, you’ll want 150F. And for well, you’ll want 160F.
Let the steaks rest for at least 6 minutes before slicing.
For the Crispy Seasoned Fries:

Slice the peeled potatoes into fries. Place in a large bowl of ice cold water to soak for 10 minutes.
Drain the potatoes and pat dry.
Season with ¼ cup black cherry chipotle seasoning and cornstarch. Toss until well coated.
Deep fry in the hot oil for 5-6 minutes, until golden.
Remove with a slotted spoon to drain any excess oil on a paper towel lined wire rack.
Let the fries cool for a few minutes, then toss back into the frying oil for 1-2 more minutes for extra crispiness!
Toss the crispy fries in the remaining black cherry chipotle seasoning.  
For the Chimichurri:

Combine all ingredients in a food processor. Blend until the herbs are finely chopped.