Grilled Steak with Tomato & Onion Salad + Crispy Fries
Grilled Steak with Tomato & Onion Salad + Crispy Fries: My Perfect Summer Night Dinner
There are few things that whisk me straight back to my happiest summer evenings like the sizzle of a perfectly seasoned grilled steak, the bright, tangy crunch of a fresh tomato and onion salad, and the irresistible aroma of crispy fries straight from the oven. This grilled steak with tomato & onion salad plus crispy fries is my go-to recipe when I want something simple but spectacular—a meal that never fails to bring friends and family together. I’ll never forget the first time I grilled ribeyes for my family on a midsummer night, everyone gathering around the picnic table as the sunset painted everything in gold. (Is there anything more joyful than sharing a hearty meal, laughing with loved ones, and licking salt from your fingertips as the grill smokes in the background?) If you crave an effortless, delicious steak dinner with all the best sides—this is IT.
Why You’ll Adore This Grilled Steak with Tomato & Onion Salad + Crispy Fries
Let me tell you why this meal makes a regular appearance in my home:
- It’s the ultimate trifecta. You get juicy, flavorful steak, a fresh salad bursting with summer vibes, and homemade fries that seriously rival any restaurant. It’s dinner magic.
- Every component can be prepped ahead or tailored to your taste. Want your steak medium-rare or well-done? Tomatoes super ripe? Fries extra crispy? You’re in charge!
- It brings folks together. There’s something about serving grilled steak with tomato and onion salad and a pile of hot, crispy fries that turns any meal into an occasion.
- Quick cleanup, big flavor. The salad comes together in minutes, the fries bake while you grill, and the steak is done before you know it—leaving more time for fun (and less time cleaning).
Ingredients You’ll Need for Grilled Steak with Tomato & Onion Salad + Crispy Fries
All you need are a few fresh, quality ingredients (most of which are probably already in your kitchen):
- Steaks: 2 ribeye or sirloin steaks. I love ribeye for that marbling, but sirloin is a great, leaner choice. Look for bright red meat with a good fat cap!
- Olive oil: For rubbing on the steak and tossing the salad. Use extra virgin if you have it for a peppery note.
- Salt and black pepper: Kosher salt is my steak go-to; freshly cracked black pepper delivers more punch.
- Garlic powder & paprika: They make the steak savory and add subtle warmth.
- Butter: A pat of butter melted over the steak right at the end—heavenly!
- Tomatoes: 2 medium, ripe but firm. I love heirlooms when they’re in season.
- Red onion: Half, thinly sliced for a mild bite.
- Red wine vinegar or lemon juice: A splash for brightness in the salad. Both work, so use your favorite.
- Parsley or basil (optional): Fresh herbs really wake things up.
- Russet potatoes: 2 large. These yield fries that are crisp on the outside, fluffy inside!
- Oil for fries: Whatever you have—olive or canola is fine.
- Extra salt: To finish the fries and bring everything together.
Step-by-Step Guide: Making the Perfect Grilled Steak with Tomato & Onion Salad + Crispy Fries
Let’s break this down together—it’s easier than you think!
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Prep the Fries
- Cut the russet potatoes into thin strips (I leave the skins on for flavor and texture).
- Toss with 2 tbsp oil and a generous pinch of salt.
- Arrange on a parchment-lined sheet and bake at 425°F (220°C) for 30–35 minutes, flipping once. (Or air fry at 400°F for about 20 minutes—super crispy, super fast!)
- Sneak a fry or two as “quality control.”
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Grill the Steak
- Pat your steaks dry, then rub with 1 tbsp olive oil.
- Season on both sides with salt, pepper, garlic powder, and paprika.
- Grill over medium-high for 3–4 minutes each side for that beautiful medium-rare (adjust for your doneness preference).
- In the last minute, add a tbsp of butter to the pan or grill and tilt to baste your steak with melted butter—huge flavor boost!
- Let the steak rest, tented with foil, for 5 minutes before slicing. (Don’t skip this part—the juices settle in!)
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Mix the Salad
- Combine your sliced tomatoes and onion in a bowl.
- Drizzle with 1 tbsp olive oil and a splash of vinegar or lemon.
- Sprinkle with salt, black pepper, and toss with chopped parsley or basil if you have it.
- Toss gently and set aside to let everything mingle.
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Assemble and Serve
- Plate up your steak, heap those fries to the side, and spoon over the salad. Garnish with extra herbs or a lemon wedge for maximum “wow.”
- Enjoy while everything is hot, juicy, and bursting with flavor!
My Secret Tips and Tricks for Grilled Steak with Tomato & Onion Salad + Crispy Fries Success
After countless summer cookouts, here’s what I’ve learned about nailing this steak dinner:
- Bring your steak to room temp before grilling. It cooks more evenly and tastes juicier.
- Pat your steak really dry before adding oil and seasoning. This helps you get that crave-worthy sear.
- Let those fries spread out on the tray! Crowded fries = soggy fries. (Crispy fries love elbow room.)
- Slice your onions paper thin for the salad. They mellow out and pick up the vinaigrette better.
- Rest your steak! I know, it’s tempting to dig right in, but waiting five minutes really does lock in all those delicious juices.
Creative Variations and Ingredient Swaps
This meal is endlessly customizable! Here’s how you can mix it up:
- Swap steaks: Try this with flank or strip steak. Even grilled portobello mushrooms can stand in for a vegetarian main.
- Change up the fries: Sweet potatoes instead of russets for a hint of caramel-y sweetness. Or try wedges or rounds for a different vibe.
- Salad remix: Toss in cucumbers, add feta cheese, or try grilled corn for a fun twist.
- Flavor boosts: Add a dash of smoked paprika, chili flakes, or try a balsamic glaze over the salad for extra zing.
- Make it gluten-free or dairy-free: Skip the butter or use a vegan version; the rest is naturally friendly!
How to Serve and Store Your Grilled Steak with Tomato & Onion Salad + Crispy Fries
- Serve immediately: This steak dinner with crispy fries is at its very best piping hot, right off the grill. Sharing it family-style always feels festive!
- Leftovers: Store steak, salad, and fries separately in the fridge. Reheat fries in the oven or air fryer to bring back the crispiness (microwaving makes them limp). Steak is great sliced cold or rewarmed in a skillet. The salad holds up a day, but is tastiest fresh!
- Meal prep ideas: Leftover steak makes an amazing next-day sandwich or salad bowl topper. Fries can be re-crisped and tossed with herbs or cheese for a quick snack.
FAQs: Your Top Questions About Grilled Steak with Tomato & Onion Salad + Crispy Fries Answered
How do I know when my grilled steak is done?
For medium-rare, grill about 3–4 minutes per side, or until a thermometer reads 130–135°F. Give it a press—medium-rare feels just a little springy!
Can I make crispy fries without an air fryer?
Totally! Baking at high heat (425°F+) and spreading fries in a single layer works great. Give them a flip midway and they’ll get perfectly golden.
What kind of tomatoes should I use for the salad?
Any ripe, firm tomato works! Heirlooms, Roma, or vine-ripened cherry tomatoes all shine here. (Fresh, seasonal tomatoes make this salad sing.)
Do I have to use ribeye or sirloin?
Nope! Use your favorite cut. Just adjust the grilling time for thickness, and use the same seasoning and butter-basting method for flavor.
Can I prep anything ahead?
Absolutely. Slice potatoes and onions ahead. Pre-mix salad ingredients, just add dressing at the last minute so it stays vibrant. Simple meals like this make entertaining a breeze!
There you go—a Grilled Steak with Tomato & Onion Salad + Crispy Fries recipe that feels like an instant classic, ready to turn any night into a mini celebration. If you make this, I’d love to hear how it goes or see your photos. Here’s to juicy steak, bright salad, crisp fries, and the best memories around your table!
Grilled Steak with Tomato & Onion Salad + Crispy Fries
Ingredients
For the Steak
- 2 pieces ribeye or sirloin steaks Ribeye for marbling, sirloin for leaner option.
- 1 tbsp olive oil For rubbing on the steak.
- Salt and black pepper Kosher salt and freshly cracked black pepper.
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp butter For basting the steak.
For the Salad
- 2 medium tomatoes Ripe but firm, heirloom if in season.
- 1/2 pieces red onion Thinly sliced.
- 1 tbsp red wine vinegar or lemon juice For dressing the salad.
- 1 tbsp olive oil For tossing the salad.
- Fresh parsley or basil (optional) For additional flavor.
For the Fries
- 2 large russet potatoes For making crispy fries.
- 2 tbsp oil For tossing the fries.
- Extra salt To finish the fries.
Instructions
Prep the Fries
- Cut the russet potatoes into thin strips, leaving the skins on.
- Toss with 2 tbsp oil and a generous pinch of salt.
- Arrange on a parchment-lined sheet and bake at 425°F (220°C) for 30–35 minutes, flipping once.
- Sneak a fry or two as “quality control.”
Grill the Steak
- Pat your steaks dry, then rub with 1 tbsp olive oil.
- Season both sides with salt, pepper, garlic powder, and paprika.
- Grill over medium-high heat for 3–4 minutes each side for medium-rare.
- In the last minute, add 1 tbsp of butter to the grill and baste the steak.
- Let the steak rest tented with foil for 5 minutes before slicing.
Mix the Salad
- Combine sliced tomatoes and onion in a bowl.
- Drizzle with 1 tbsp olive oil and a splash of vinegar or lemon.
- Sprinkle with salt and black pepper, and toss gently.
Assemble and Serve
- Plate the steak, heap the fries, and spoon over the salad.
- Garnish with extra herbs or a lemon wedge.
