Name: Grilled Steak with Tomato Salad and French Fries Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 ribeye or sirloin steaks (about 1 inch thick); 1 tablespoon olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 2 cups cherry or grape tomatoes, halved; 1/4 cup thinly sliced red onion; 2 tablespoons chopped fresh basil; 1 tablespoon olive oil; 1 teaspoon balsamic vinegar; Salt and pepper to taste; 2 large russet potatoes, cut into fries; 2 tablespoons olive oil; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; Salt to taste

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Grilled Steak with Tomato Salad and French Fries is the kind of meal that feels both celebratory and comfortingly familiar. Juicy, smoky steak pairs up with a punchy, sun-ripened tomato salad, all flanked by crispy homemade fries that put any restaurant to shame. Whether you’re planning a special dinner or just craving something hearty on a weeknight, this colorful plate is guaranteed to wow your crew and bring big flavor to the table every single time.

Grilled Steak with Tomato Salad and French Fries Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines thanks to its simple, kitchen-staple ingredients, each carefully chosen to amplify the final dish with robust flavor and vibrant color. When you gather everything below, you’ll see how easy it is to whip up Grilled Steak with Tomato Salad and French Fries with fresh, wholesome foods.

Ribeye or Sirloin Steaks: Choose thick-cut (about 1 inch) for juicy, flavorful results that stay tender over high heat.
Olive Oil: Adds richness to the steak, crisps the fries, and melds flavors in the tomato salad.
Kosher Salt: Brings out the natural flavor of meat and keeps everything properly seasoned.
Black Pepper: Gives a subtle heat that balances the steak’s richness.
Garlic Powder: A dusting on steak and fries brings a gentle, garlicky warmth.
Cherry or Grape Tomatoes: Their natural sweetness and pop of color make the salad irresistible.
Red Onion: Sliced thin, it adds a delicate bite and depth to the salad.
Fresh Basil: Brightens up the tomatoes with its unmistakable, peppery aroma.
Balsamic Vinegar: A splash brings tang and balances the olive oil in the salad dressing.
Russet Potatoes: The classic choice for crisp, golden fries thanks to their starchy flesh.
Paprika: Infuses the fries with a touch of smoky color and flavor.
Salt (for fries): Essential for that signature craveable crunch.

How to Make Grilled Steak with Tomato Salad and French Fries

Step 1: Prep and Bake the Fries

Start by preheating your oven to 425°F. While it heats up, cut your russet potatoes into thick fries, keeping them as even as possible so they cook uniformly. Toss them with olive oil, paprika, garlic powder, and a generous sprinkle of salt. Lay them out on a parchment-lined baking sheet in a single layer—crowding leads to steaming instead of crisping. Slide them into the oven for 30–35 minutes, flipping halfway through, until they’re golden brown and deliciously crispy.

Step 2: Make the Tomato Salad

As your fries work on their golden glow, whip up the easiest, most vibrant salad. Halve the cherry or grape tomatoes and slice your red onion thin. In a medium bowl, gently combine tomatoes, onion, chopped basil, olive oil, and balsamic vinegar. Season with salt and pepper to taste, and toss everything together so the flavors start to marry while you cook the steak. Letting the salad sit enhances its juiciness and brings out every pure, summery note.

Step 3: Season and Grill the Steak

Pat your steaks dry with paper towels—this ensures a perfect sear. Rub both sides with olive oil, then sprinkle generously with kosher salt, black pepper, and garlic powder. Heat a grill or grill pan over medium-high heat and, once hot, lay your steaks down with a satisfying sizzle. Grill for 4 to 5 minutes per side for a beautiful medium-rare, or adjust to your desired doneness. Remember to let the steaks rest for 5 minutes off the heat—this step seals in the juices and makes all the difference for your Grilled Steak with Tomato Salad and French Fries.

Step 4: Assemble and Serve

Slice the rested steak against the grain for maximum tenderness. Pile slices onto plates alongside a mountain of fresh tomato salad and a generous scoop of piping hot fries. The play of colors and textures will have everyone at the table reaching for seconds before you know it!

How to Serve Grilled Steak with Tomato Salad and French Fries

Garnishes

Brighten up this iconic plate with a few thoughtful garnishes. A sprinkle of flaky sea salt over the steak just before serving deepens the savoriness. Add an extra scatter of fresh basil or a flirt of cracked black pepper to the salad for a burst of color. If you really want to impress, a drizzle of good-quality olive oil over everything pulls it all together in delicious harmony.

Side Dishes

While Grilled Steak with Tomato Salad and French Fries is a showstopper all on its own, a simple green salad or lightly steamed veggies like asparagus or green beans offer a nice contrast and keep things light. If you’re hosting a bigger gathering, crusty bread and a tangy aioli for dipping fries are always crowd-pleasers.

Creative Ways to Present

Stack the steak slices elegantly or fan them out over a wooden board for a rustic touch. Serve the tomato salad in a shallow bowl for maximum color contrast. Pack the fries in a parchment paper cone or a small wire basket for a bistro vibe. For a personal spin, set up a platter so everyone can help themselves, making Grilled Steak with Tomato Salad and French Fries feel both special and wonderfully casual.

Make Ahead and Storage

Storing Leftovers

Store any leftover steak, fries, and salad separately in airtight containers in the refrigerator. The steak will keep its best texture for up to three days, while the fries and tomato salad are best enjoyed within two days to maintain their freshness and crunch.

Freezing

Steak slices freeze beautifully—just wrap tightly in foil or freezer-safe bags and store for up to two months. Fries are best eaten fresh, but you can freeze them in a single layer before reheating briefly in a hot oven. Avoid freezing the tomato salad, as the fresh veggies lose their vibrancy and texture once thawed.

Reheating

To reheat steak, warm gently in a skillet over medium-low heat with a splash of broth or water to keep it juicy. Fries regain their crispy magic if spread on a baking sheet and baked at 400°F for 5-8 minutes. The tomato salad is best served cold or at room temperature—give it a quick toss to freshen up the flavors before plating alongside your reheated Grilled Steak with Tomato Salad and French Fries.

FAQs

How do I know when my steak is perfectly cooked?

A meat thermometer is your friend here: 130°F–135°F for medium-rare. If you don’t have one, a gentle press with your finger should feel slightly springy. Letting the meat rest makes sure you don’t lose any precious juices when slicing.

Can I use a different cut of steak?

Absolutely! Ribeye or sirloin are classic choices, but this method works with strip steak or even a well-marbled flank. Just adjust grilling time depending on thickness and marbling.

What’s the best substitute if I don’t have a grill?

No worries—heat a heavy skillet (preferably cast iron) until smoking hot and sear your steaks just as indicated. Finish in the oven if they’re especially thick.

How can I keep my fries crispy after baking?

Spread them out on a wire rack to cool slightly—this allows air circulation to keep them crisp. Reheating briefly in a hot oven also revives their crunch.

Is it possible to make Grilled Steak with Tomato Salad and French Fries gluten-free?

Yes, every component in this recipe is naturally gluten-free! Just double-check ingredient labels if you’re adding any extras, like store-bought sauces or salad cheeses.

Final Thoughts

Every bite of Grilled Steak with Tomato Salad and French Fries is pure dinner joy. It’s a classic for a reason—simple ingredients, bold flavors, and just enough color to make it feel celebratory. Gather your favorite people and dig in; I can’t wait for you to fall in love with this delicious tradition at your own table.

Grilled Steak with Tomato Salad and French Fries Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 55 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

Indulge in a delicious meal with this recipe for grilled steak accompanied by a vibrant tomato salad and crispy homemade French fries. Perfect for a summer grilling session or a cozy dinner at home.

Ingredients

Scale

For the steak:

2 ribeye or sirloin steaks (about 1 inch thick)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

For the tomato salad:

2 cups cherry or grape tomatoes, halved
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Salt and pepper to taste

For the fries:

2 large russet potatoes, cut into fries
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt to taste

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Instructions

Make the fries: Preheat the oven to 425°F. Toss the cut potatoes with olive oil, paprika, garlic powder, and salt. Spread in a single layer on a baking sheet lined with parchment. Bake for 30–35 minutes, flipping halfway through, until crispy and golden.
Make the tomato salad: In a bowl, combine halved tomatoes, red onion, basil, olive oil, and balsamic vinegar. Season with salt and pepper to taste. Toss gently and set aside to marinate while you cook the steak.
Cook the steak: Pat steaks dry with paper towels. Rub both sides with olive oil, salt, pepper, and garlic powder. Preheat a grill or grill pan over medium-high heat. Grill steaks 4–5 minutes per side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes before slicing.
Serve grilled steak with the fresh tomato salad and hot crispy fries on the side.