Grilled Steak with Tomato & Onion Salad + Crispy Fries
A simple yet spectacular summer dinner featuring juicy grilled steak, a fresh tomato and onion salad, and 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.
Notes
Resting the steak allows juices to settle. Customize the meal by swapping steak cuts or adding different ingredients to the salad.