If you’re craving a meal that combines the hearty, smoky flavors of perfectly grilled steak with the fresh, vibrant zest of a tomato salad and the irresistible crunch of golden French fries, then this Grilled Steak with Tomato Salad and French Fries Recipe is exactly what you need. It’s a classic crowd-pleaser that balances indulgence and freshness in a way that feels just like a warm hug on a plate. Whether you’re cooking for two or a small gathering, this dish captures all the best parts of a summer grill session with simple ingredients that pack a flavorful punch.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role in creating that perfect balance of textures and flavors. From the tender, juicy steak to the crisp, bright tomato salad and the crunchy fries, these simple components work together beautifully.
- 2 ribeye or sirloin steaks (about 10 ounces each): Choose nicely marbled cuts for juicy, flavorful meat that grills beautifully.
- 2 tablespoons olive oil: Used to coat the steaks for even grilling and a lovely sear.
- 1 teaspoon kosher salt: Essential for seasoning the steak and enhancing natural flavors.
- 1 teaspoon freshly ground black pepper: Adds a subtle spicy kick.
- 1 teaspoon garlic powder: Gives the steak a mild, aromatic boost without overpowering it.
- 1 pound russet potatoes cut into fries: The base for your crispy, golden French fries.
- Vegetable oil for frying: Needed to get those fries perfectly crisp and delicious.
- 2 cups cherry tomatoes halved: Their juicy sweetness brightens the tomato salad.
- 1 small red onion thinly sliced: Brings a mild, sharp bite to the salad.
- 2 tablespoons extra virgin olive oil: Adds richness and depth to the salad dressing.
- 1 tablespoon red wine vinegar: Gives the tomato salad a lively tang.
- Salt and black pepper to taste: Balances and enhances the salad’s bright flavors.
- 2 tablespoons chopped fresh basil or parsley: Fresh herbs that lift the salad with herbal brightness.
How to Make Grilled Steak with Tomato Salad and French Fries Recipe
Step 1: Prepare and Season the Steak
First, take your steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature for even grilling. Pat each one dry with paper towels, then rub both sides with olive oil, kosher salt, freshly ground black pepper, and garlic powder. This simple seasoning creates a fantastic crust and perfectly seasoned interior.
Step 2: Grill the Steak
Preheat your grill or grill pan to high heat. Sear the steaks for about 4 to 5 minutes per side for medium-rare, or adjust the time based on your preferred doneness. Once grilled, transfer the steaks to a plate and let them rest for 5 minutes to keep all those juices locked in and ensure a tender bite.
Step 3: Fry the Potatoes Into French Fries
Heat vegetable oil in a deep skillet or fryer until it reaches 350°F (175°C). Fry your cut potatoes in small batches for about 4 to 5 minutes each, until they turn golden brown and crispy. Drain the fries on paper towels and season immediately with salt. These homemade fries bring the perfect crunch to your plate.
Step 4: Toss the Tomato Salad
In a large bowl, combine the halved cherry tomatoes and thinly sliced red onion. Whisk together extra virgin olive oil, red wine vinegar, salt, and black pepper in a small cup, then pour the dressing over the tomatoes. Toss gently, then stir in the freshly chopped basil or parsley for that garden-fresh flavor pop.
How to Serve Grilled Steak with Tomato Salad and French Fries Recipe
Garnishes
Add a sprinkle of flaky sea salt or freshly chopped herbs over the steak just before serving. This small touch not only enhances presentation but also adds bursts of flavor with every bite. A lemon wedge on the side can be a wonderful addition to squeeze over the tomato salad for extra brightness.
Side Dishes
While the tomato salad and fries are the stars here, consider serving this dish with a simple green salad or steamed vegetables to add a fresh, lighter contrast. Garlic bread or a crusty baguette is also a lovely accompaniment if you want to soak up any juices.
Creative Ways to Present
Serve the steak sliced against the grain for a rustic, inviting look. Stack the fries in a little tower and spoon the tomato salad elegantly on the side or in small ramekins. For casual dinners, consider wrapping the fries in parchment paper for a fun, bistro-style presentation.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover steak tightly in foil or plastic wrap and store it in the refrigerator for up to 3 days. Keep the tomato salad in a separate airtight container to preserve its freshness and prevent sogginess. The fries are best enjoyed fresh but can be stored for a day if needed.
Freezing
While steak is best fresh, you can freeze cooked steak for up to 2 months if wrapped well to prevent freezer burn. Tomato salad, however, doesn’t freeze well due to its fresh ingredients. If you want to freeze fries, flash-freezing them on a baking sheet before transferring to bags will help maintain their texture when reheated.
Reheating
Gently reheat leftover steak in a low oven or on the stove to avoid overcooking. Reheat fries in an oven or air-fryer to restore their crispness instead of microwaving, which can make them soggy. The tomato salad is best served cold or at room temperature straight from the fridge.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! Ribeye and sirloin are recommended for their balance of flavor and tenderness, but you can also use strip steak, flank, or filet mignon depending on your preference and budget.
Is there a healthier way to make the French fries?
Yes! Instead of deep frying, you can bake the fries in the oven or use an air fryer. This reduces the oil and makes the fries lighter but still deliciously crispy.
Can I make the tomato salad ahead of time?
Yes, but it’s best to prepare it a few hours ahead rather than the day before. Tomatoes can release water over time, changing the texture. Keeping it fresh helps maintain that vibrant, crisp flavor.
How do I know when the steak is cooked to medium-rare?
Medium-rare steak typically reaches an internal temperature of 130-135°F (54-57°C). The steak will have a warm red center that’s tender and juicy. Using a meat thermometer is the most reliable way to get this perfect doneness.
Can I substitute the fresh herbs in the tomato salad?
Definitely! Fresh parsley, cilantro, or even mint can be tasty alternatives, depending on your flavor preference. Just be sure to use fresh herbs for the best bright flavor.
Final Thoughts
This Grilled Steak with Tomato Salad and French Fries Recipe is a timeless combination that brings the best of grilling and fresh summer flavors to your table. It’s approachable enough for a weeknight dinner yet impressive enough to share with friends. So fire up your grill, gather these simple ingredients, and create a meal that’s as satisfying as it is delicious. You’ll want to make this recipe a regular in your cooking rotation!
Print
Grilled Steak with Tomato Salad and French Fries Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
A classic American meal featuring perfectly grilled ribeye or sirloin steaks seasoned with olive oil, kosher salt, black pepper, and garlic powder. Served alongside crispy homemade French fries and a fresh, vibrant tomato salad made with cherry tomatoes, red onion, and fresh herbs, dressed in extra virgin olive oil and red wine vinegar. This recipe is perfect for summer grilling and offers a balanced combination of rich flavors and textures.
Ingredients
For the Steak
- 2 ribeye or sirloin steaks, about 10 ounces each
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
For the French Fries
- 1 pound russet potatoes, cut into fries
- Vegetable oil for frying
- Salt, to taste
For the Tomato Salad
- 2 cups cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Prepare the Steaks: Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat both sides dry with paper towels, then rub evenly with olive oil, kosher salt, freshly ground black pepper, and garlic powder to season thoroughly.
- Grill the Steaks: Preheat your grill or grill pan to high heat. Place the steaks on the grill and cook for 4 to 5 minutes per side for medium-rare doneness, or adjust the time according to your preference. Once cooked, remove the steaks from the grill and let them rest on a plate for 5 minutes to allow the juices to redistribute.
- Fry the French Fries: While the steaks rest, heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the cut potatoes in batches to avoid overcrowding the pan. Cook each batch for 4 to 5 minutes or until golden and crisp. Remove fries with a slotted spoon and drain on paper towels. Season immediately with salt while still hot.
- Prepare the Tomato Salad: In a mixing bowl, combine the halved cherry tomatoes and thinly sliced red onion. In a separate small bowl, whisk together extra virgin olive oil, red wine vinegar, salt, and black pepper to create a light dressing. Pour the dressing over the tomato and onion mixture and toss gently to coat. Stir in the chopped fresh basil or parsley for a burst of fresh herb flavor.
- Serve: Plate the grilled steak alongside a generous serving of crispy French fries and fresh tomato salad. Enjoy this well-rounded, flavorful summer meal immediately while warm.
Notes
- Adjust steak cooking time to achieve preferred doneness, from rare to well-done.
- For a lighter option, French fries can be baked or cooked in an air fryer instead of frying.
- Use heirloom tomatoes when they are in season for enhanced flavor and color in the salad.
