Description
A mouthwatering Steak Frites recipe featuring a perfectly grilled ribeye steak topped with crispy fries, caramelized onions, melted provolone cheese, and a vibrant homemade chimichurri sauce. This dish blends bold flavors and textures for a satisfying meal that’s both classic and elevated.
Ingredients
Scale
Steak and Seasoning
- 16 oz ribeye steak
- 2 tbsp SPG (salt, pepper, garlic) seasoning for steak
Frites and Toppings
- 1 package thin cut extra crispy fries
- 2 tbsp butter (for frying onions)
- 1 large yellow onion, diced
- 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 garlic, finely minced
- 2 tbsp red wine vinegar
- Juice from ½ lemon
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes
Instructions
- Preheat Grill. Get your grill set up for direct cooking by heating it to a high temperature, ensuring a perfect sear for the steak.
- Season Steak and Insert Thermometer. Season the ribeye generously with SPG seasoning. Insert a meat thermometer such as the MEATER Plus to monitor the internal temperature precisely.
- Sear Steak on Grill. Place the ribeye directly onto the hot grill and sear each side for 3-4 minutes to create a flavorful crust. Then move the steak to indirect heat to finish cooking until it reaches an internal temperature of 130°F for medium-rare.
- Caramelize Onions. While the steak cooks, melt butter in a large skillet over medium heat. Add diced onions and cook for 8-10 minutes, stirring every 2 minutes, until the onions are softened and golden.
- Rest Steak. Remove the ribeye from the grill once it hits 130°F. Let it rest on a cutting board for 10 minutes to allow juices to redistribute, then slice against the grain into bite-sized pieces.
- Assemble Steak Frites. On a plate or small sheet pan, arrange the cooked crispy fries topped with the caramelized onions and bite-sized steak pieces. Sprinkle provolone cheese evenly over the top.
- Melt Cheese. Place the assembled dish in an oven or on the grill preheated to 350°F for about 5 minutes until the cheese melts. Alternatively, melt the cheese quickly using a blow torch.
- Add Chimichurri and Serve. Spoon fresh chimichurri sauce made from olive oil, parsley, cilantro, garlic, red wine vinegar, lemon juice, salt, black pepper, and red pepper flakes over the melted cheese. Serve immediately and enjoy this flavorful steak and fries delight.
Notes
- Use a meat thermometer like MEATER Plus to ensure perfect steak doneness.
- For crispier fries, air fry according to package instructions before assembling.
- Chimichurri can be made ahead and stored in the refrigerator for up to 3 days.
- Resting the steak is crucial for juicy, tender slices.
- You can substitute ribeye with other steak cuts such as striploin or sirloin if preferred.
- The blow torch method is quicker for melting cheese but watch carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: French-Argentinian Fusion
Keywords: steak frites, ribeye steak, chimichurri, grilled steak, crispy fries, caramelized onions, provolone cheese, steak recipe
