WOULD YOU EAT THIS TREMENDOUS RILLED STEAK WITH TOMATO AND ONION SALAD AND FRENCH FRIES
Ingredients:
For the Rilled Steak:
4 (6 oz) ribeye steaks
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
Salt and black pepper to taste
For the Tomato and Onion Salad:
2 large tomatoes, sliced
1 small red onion, thinly sliced
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tbsp fresh basil, chopped (or 1 tsp dried basil)
Salt and black pepper to taste
For the French Fries:
4 large russet potatoes, peeled and cut into fries
2 tbsp olive oil
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Instructions:
Prepare the Rilled Steak:
Preheat your grill to medium-high heat.
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
Rub the steak with the oil mixture on both sides.
Grill the steaks for 4-5 minutes per side for medium-rare, or longer if desired. Use a meat thermometer to ensure the internal temperature reaches your preferred level of doneness.
Let the steaks rest for a few minutes before slicing.
Prepare the Tomato and Onion Salad:
In a large bowl, combine sliced tomatoes and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, basil, salt, and black pepper.
Drizzle the dressing over the tomato and onion mixture and toss gently to coat.
Prepare the French Fries:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Toss the potato fries with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the fries in a single layer on the baking sheet.
Bake for 30-35 minutes, or until crispy and golden brown, flipping halfway through for even cooking.
Serve:
Slice the rilled steaks and arrange on serving plates.
Serve with the tomato and onion salad and crispy French fries on the side.
Enjoy:
