Description
This classic American meal features perfectly grilled ribeye or strip steaks paired with a fresh, tangy tomato salad and crispy homemade French fries. The steaks are seasoned with simple spices and grilled to medium-rare, while the fries are oven-baked to golden perfection with paprika for a smoky kick. The vibrant tomato salad, marinated with red onion, olive oil, vinegar, and herbs, provides a refreshing balance to the rich steak and fries. Ideal for a satisfying and balanced summer dinner for two.
Ingredients
Scale
Steak
- 2 ribeye or strip steaks (about 1 inch thick)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary, chopped (optional)
French Fries
- 4 large russet potatoes, peeled and cut into fries
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- Salt to taste
Tomato Salad
- 2 cups cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves (optional)
Instructions
- Prepare the Steaks: Preheat your grill to medium-high heat. Pat the steaks dry with paper towels, then rub them evenly with olive oil, salt, black pepper, garlic powder, and fresh rosemary if using. Allow the seasoned steaks to rest at room temperature for 15 minutes to ensure even cooking.
- Grill the Steaks: Place the steaks on the grill and cook for 4–5 minutes per side for a perfect medium-rare doneness, adjusting time based on your preferred level. Once cooked, remove the steaks from the grill, loosely cover with foil, and let them rest for 5–10 minutes to retain juices.
- Prepare the French Fries: While steaks rest, preheat your oven to 425°F (220°C). In a large bowl, toss the peeled and cut potatoes with vegetable oil, paprika, and a pinch of salt until evenly coated. Spread the fries in a single layer on a baking sheet lined with parchment paper to ensure crispiness.
- Bake the Fries: Bake the fries in the preheated oven for 25–30 minutes, flipping them halfway through to promote even browning. Remove when fries are golden and crispy on the outside.
- Make the Tomato Salad: In a medium bowl, combine halved cherry tomatoes, sliced red onion, olive oil, red wine vinegar, dried oregano, salt, and pepper. Mix well and let the salad marinate at room temperature for 10 minutes. Just before serving, gently toss in fresh basil leaves if you have them.
- Plate and Serve: Serve each steak alongside a generous portion of tomato salad and a pile of hot, crispy French fries. Enjoy the delicious balance of smoky, savory steak with fresh salad and crunchy fries.
Notes
- For quicker and crispier fries, try cooking them in an air fryer instead of the oven.
- Frozen store-bought fries can be used for convenience—just follow package instructions.
- Drizzling a balsamic glaze over the tomato salad adds a sweet and tangy depth of flavor.
