Description
A delicious and satisfying Steak Frites with Chimichurri recipe featuring a perfectly grilled ribeye steak, crispy fries topped with caramelized onions and melted provolone cheese, finished with a fresh and vibrant chimichurri sauce.
Ingredients
Scale
Steak
- 16 oz ribeye steak
- 2 tbsp SPG seasoning (salt, pepper, garlic)
Frites and Toppings
- 1 package thin cut extra crispy fries
- 1 large yellow onion
- 2 tbsp butter (for frying onions)
- 2 slices or 1 cup shredded provolone cheese
Chimichurri Sauce
- ½ cup olive oil
- ¼ cup finely minced parsley
- ¼ cup minced cilantro
- 5 cloves finely minced garlic
- 2 tbsp red wine vinegar
- Juice from ½ lemon
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes
Instructions
- Preheat the Grill: Prepare the grill for direct cooking by preheating to a high heat suitable for searing steak.
- Season the Steak: Generously season the 16 oz ribeye steak on all sides with 2 tbsp of SPG seasoning. Insert the MEATER Plus thermometer to monitor the internal temperature as it cooks.
- Sear the Steak: Place the ribeye directly over the heat on the grill. Sear for 3-4 minutes on each side to develop a nice crust. Then, move the steak to an indirect heat zone on the grill and continue cooking until the internal temperature reaches 130° F for medium-rare.
- Prepare Caramelized Onions: While the steak cooks, melt 2 tbsp of butter in a large skillet over medium heat. Dice one large yellow onion and add it to the skillet. Cook the onions, stirring every 2 minutes, until they are softened and caramelized, approximately 8-10 minutes.
- Rest and Slice Steak: Remove the steak from the grill at 130° F and allow it to rest for 10 minutes to retain juices. After resting, slice the steak against the grain into bite-sized pieces.
- Assemble Frites Plate: Arrange cooked crispy fries on a plate or small sheet pan. Top evenly with the caramelized onions and then with the bite-sized steak pieces. Add the shredded or sliced provolone cheese on top.
- Melt Cheese: Place the assembled fries with steak and cheese in the oven or on the grill at 350° F for 5 minutes to melt the cheese. Alternatively, melt the cheese using a kitchen blow torch for a quick finish.
- Add Chimichurri and Serve: Spoon fresh chimichurri sauce made with olive oil, parsley, cilantro, garlic, red wine vinegar, lemon juice, and spices over the top. Serve immediately and enjoy your Steak Frites with Chimichurri.
Notes
- Use a meat thermometer like the MEATER Plus to ensure the steak is cooked to your desired doneness.
- The chimichurri sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For an extra crispy fry, bake or air fry the fries before assembling.
- Allowing the steak to rest after grilling helps keep it juicy and tender.
- Adjust crushed red pepper flakes in the chimichurri to control the heat according to preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Keywords: Steak Frites, Ribeye Steak, Chimichurri, Grilled Steak, French Fries, Caramelized Onions, Provolone Cheese, Easy Dinner
