If you love a show-stopping meal that feels like it came straight from a bistro but is easily recreated at home, Grilled Steak with Tomato Salad and French Fries is the ultimate dinner to try. Picture sizzling, tender steak grilled to perfection, a juicy tomato salad bursting with freshness, and golden, crispy fries—the holy trinity of flavor and comfort. This dish blends simplicity and elegance, drawing from both classic steakhouse and rustic European traditions. Whether you’re aiming to impress guests or simply want a fantastic weeknight treat, Grilled Steak with Tomato Salad and French Fries is guaranteed to make the evening special.
Ingredients You’ll Need
It’s always amazing how a few thoughtful, high-quality ingredients can create something unforgettable! Each part of Grilled Steak with Tomato Salad and French Fries brings color, crunch, or richness, so make sure you use the best you can find and savor how they all come together in harmony.
- Ribeye or Strip Steaks: Choose two steaks about 1 inch thick for that perfect balance of tenderness and flavor.
- Olive Oil: Adds moisture and a lovely grassy note—brushed on the steaks and drizzled over the salad.
- Kosher Salt: Coarse salt draws out the steak’s best flavor, and seasons the fries and salad perfectly.
- Black Pepper: Freshly cracked if possible for a spicy, aromatic kick in both steak and salad.
- Garlic Powder: Layers in mellow, savory flavor, without overpowering the other ingredients.
- Smoked Paprika: Delivers an irresistible smoky depth to the steaks.
- Russet Potatoes: Their starchy texture creates those crispy-on-the-outside, fluffy-on-the-inside fries everyone loves.
- Vegetable Oil: Helps the fries achieve a gorgeous golden crunch in the oven.
- Salt (for Fries): Essential for bringing out that sought-after fry flavor.
- Ripe Tomatoes: Go for tomatoes at their juiciest for a sweet, vibrant salad base.
- Red Onion: Sliced thin for a bit of crunch and mild bite in the salad.
- Fresh Basil: Chopped basil adds a fragrant, herbaceous finish to the salad.
- Olive Oil (for Salad): Tossed with the tomatoes for richness and shine.
- Balsamic Vinegar: Just a splash wakes up all the flavors and adds a lovely tang.
- Salt and Black Pepper (for Salad): Bring all the salad elements into perfect balance.
How to Make Grilled Steak with Tomato Salad and French Fries
Step 1: Prep and Season the Steaks
Start by firing up your grill to medium-high heat—it’s the secret to that sizzling sear. As the grill heats up, rub each steak with olive oil so the seasonings stick. Generously sprinkle both sides with kosher salt, black pepper, garlic powder, and smoked paprika for layer after layer of flavor. Set the steaks aside to marinate just a bit while you move on to the fries, letting the seasonings really soak in.
Step 2: Prepare and Bake the Fries
Preheat your oven to 425°F (220°C) for perfectly crisp fries. Grab those russet potatoes, cut them into even sticks, and toss them with vegetable oil and salt—coat every piece for the best texture. Spread the fries in a single layer on a baking sheet so they all get plenty of space to crisp up. Bake for 25 to 30 minutes, flipping them halfway through, until each fry is golden and crunchy on the outside but tender inside.
Step 3: Grill the Steaks
When your grill is hot and ready, lay the steaks on and let them cook for 4 to 5 minutes per side if you like them medium-rare—adjust the timing if you want them more done. You’re aiming for those delicious caramelized grill marks and a mouthwatering aroma. Once done, move the steaks to a plate and give them at least 5 minutes to rest; it’s crucial for juicy, tender bites.
Step 4: Make the Tomato Salad
While the fries and steaks finish up, grab a big bowl and mix together the wedges of ripe tomatoes, thinly sliced red onion, and plenty of freshly chopped basil. Drizzle the mix with olive oil and a splash of balsamic vinegar, tossing gently so the tomatoes stay intact. Finish with just a pinch of salt and black pepper. The salad is bright, juicy, and so simple—it brings freshness to every bite of Grilled Steak with Tomato Salad and French Fries.
Step 5: Serve Everything Together
To wrap it all up, arrange your steaks on a platter, pile high the golden fries, and nestle the vibrant tomato salad on the side. The steaks should still be slightly warm, the fries hot and crisp, and the salad fresh and glistening—a feast for the eyes and for the taste buds.
How to Serve Grilled Steak with Tomato Salad and French Fries
Garnishes
The right finishing touches take Grilled Steak with Tomato Salad and French Fries from delicious to unforgettable. Try sprinkling flaky sea salt or a bit more fresh basil over the steaks and salad just before serving. If you like a bit of heat, a little dash of chili flakes or a shaking of cracked pepper on the fries adds a fun kick.
Side Dishes
This dish is pretty complete on its own, but it pairs beautifully with a side of crusty bread to soak up any juices, or a glass of chilled red or rosé wine. You might also consider a simple green salad with a zippy vinaigrette for extra freshness, or some sautéed green beans for a touch more color and crunch.
Creative Ways to Present
Presentation brings wow factor to Grilled Steak with Tomato Salad and French Fries. Try slicing the steak against the grain and fanning it out on a wooden board, stacking the fries in a little parchment cone, and serving the tomato salad in a vintage bowl. If you’re entertaining, offer individual plates with a little of everything piled artfully together—pretty and satisfying all at once!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store cooled steak, fries, and salad in separate airtight containers in the refrigerator. The steak stays flavorful for up to 3 days, and the fries and salad are best enjoyed within 1 to 2 days for optimal texture.
Freezing
While the tomato salad is best fresh, you can freeze cooked steak and fries. Wrap the steak securely in foil or freezer bags, and place fries in a freezer-safe container. Both will keep well for up to 2 months—ready to enjoy when you crave Grilled Steak with Tomato Salad and French Fries again.
Reheating
To reheat steak, allow it to thaw overnight in the fridge (if frozen), then warm gently in a low oven to preserve juiciness. Re-crisp fries in a hot oven or air fryer for the best texture. Tomato salad should be served cold or at room temperature; just refresh it with a little extra olive oil and basil if needed.
FAQs
How do I know when my steak is perfectly cooked?
Use a meat thermometer for accuracy: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. You can also press the steak gently—a medium-rare steak will feel just a bit springy to the touch.
Can I cook the fries in an air fryer?
Absolutely! Air fryers work wonderfully for homemade fries. Toss the potatoes in oil and salt, arrange in a single layer in your air fryer basket, and cook at 400°F (200°C) for about 15–20 minutes, flipping halfway through.
What steaks work best for Grilled Steak with Tomato Salad and French Fries?
Ribeye and strip steaks are favorites for their marbling, flavor, and tender texture, but you can also use sirloin or filet mignon for a leaner option—just be careful with cooking times so they don’t overcook.
Can I make the tomato salad ahead of time?
You can prep the tomatoes and onions up to a few hours ahead, but add the basil, oil, and vinegar just before serving so everything stays vibrant and flavorful.
What’s the best way to soak potatoes for crispier fries?
Simply cover the cut fries in cold water and leave them to soak for 30 minutes (or up to a few hours), then drain and pat completely dry before seasoning and baking. This process removes excess starch for the crispiest fries.
Final Thoughts
Making Grilled Steak with Tomato Salad and French Fries at home feels like a little celebration, whether it’s just for you or a table full of friends. The balance of fresh, crisp, and savory is pure joy in every bite. If you haven’t tried this combination yet, now is the perfect time—grab those ingredients and treat yourself to a meal that’s both effortless and extraordinary!
Print
Grilled Steak with Tomato Salad and French Fries Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: American, European-Inspired
- Diet: Vegetarian
Description
Indulge in a delicious meal with this recipe for Grilled Steak with Tomato Salad and French Fries. Juicy steaks seasoned to perfection, served with a fresh tomato salad and crispy fries, this dish is a perfect balance of flavors and textures.
Ingredients
For the Steaks:
- 2 ribeye or strip steaks about 1 inch thick
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the French Fries:
- 1 1/2 pounds russet potatoes, cut into fries
- 3 tablespoons vegetable oil
- 1 teaspoon salt
For the Tomato Salad:
- 4 ripe tomatoes, cut into wedges
- 1/2 red onion, thinly sliced
- 2 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the Grill: Preheat the grill to medium-high heat.
- Prepare the Steaks: Rub the steaks with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Set aside.
- Prepare the Fries: Preheat the oven to 425°F. Toss the potato fries with vegetable oil and salt, then bake until golden and crispy.
- Grill the Steaks: Grill the steaks for 4 to 5 minutes per side for medium-rare.
- Prepare the Tomato Salad: In a bowl, combine tomatoes, red onion, and basil. Dress with olive oil, balsamic vinegar, salt, and pepper.
- Serve: Rest the steaks, then serve alongside the tomato salad and fries.
Notes
- Letting the steak rest after grilling keeps it juicy.
- For extra-crispy fries, soak the cut potatoes in cold water for 30 minutes before baking, then pat dry.
Nutrition
- Serving Size: 1 steak with sides
- Calories: 750
- Sugar: 6 g
- Sodium: 940 mg
- Fat: 42 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 135 mg
