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
Scale
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.
