Combine parsley, oregano, sherry vinegar, garlic cloves, honey, kosher salt, and black pepper in a blender. Blend on medium speed, gradually pouring in olive oil, until smooth, about 30 seconds, scraping down sides of blender if necessary.

Preheat oven to 475°F. Mix together salt, pepper, paprika, and cumin in a small bowl; set aside. Spread frozen french fries in an even layer on 2 baking sheets. Bake in preheated oven until golden brown and crispy, 25 to 28 minutes, stirring twice and rotating baking sheets once during baking.

Meanwhile, season steaks evenly with 2 ½ teaspoons of the spice mixture. Heat a large cast-iron skillet over high until smoking. Add oil to skillet, and swirl to coat. Place steaks in oil, and cook until deeply browned on 1 side, about 6 minutes. Flip steaks, and continue to cook until an instant-read thermometer inserted into thickest portion registers 120°F, about 6 more minutes total, flipping steaks every 2 minutes. Remove from pan, and let rest on a cutting board at least 10 minutes.

Meanwhile, stir together mayonnaise, 3 tablespoons Chimichurri, and 1 teaspoon of the spice mixture in a medium bowl.

After cooking fries, immediately transfer hot fries to a large bowl, and season with remaining 1 ½ teaspoons spice mixture.

Slice steaks, and place on a serving platter. Drizzle with remaining Chimichurri, and serve with fries and Chimichurri Aioli.