Ingredients

16 oz ribeye steak

1 large yellow onion

2 tbsp butter (for frying onions)

2 slices or 1 cup shredded provolone cheese

1 package of thin-cut extra crispy fries

2 tbsp SPG seasoning (salt, pepper, garlic) for steak

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

Step 1: Preheat your grill and prepare it for direct cooking. Season the ribeye steak evenly with SPG seasoning and, if using, insert a meat thermometer to monitor the internal temperature.

Step 2: Sear the ribeye on the grill over direct heat for 3-4 minutes on each side. Then move the steak to an indirect heat area and cook until the internal temperature reaches 130°F for medium-rare.

Step 3: While the steak cooks, melt butter in a large skillet over medium heat. Dice the yellow onion and add it to the skillet, cooking and stirring every 2 minutes for 8-10 minutes until the onions are softened and slightly caramelized.

Step 4: Remove the steak from the grill once it reaches 130°F and let it rest for 10 minutes. This helps retain juices when slicing. Slice the steak against the grain into bite-sized pieces.

Step 5: Prepare the fries according to package instructions. On a plate or a small sheet pan, layer the cooked fries, sautéed onions, and steak pieces. Top everything with shredded or sliced provolone cheese.

Step 6: Place the assembled dish in a 350°F oven or on the grill for about 5 minutes to melt the cheese. Alternatively, you can use a blow torch to melt the cheese evenly.

Step 7: While the cheese melts, combine all chimichurri ingredients in a bowl and mix well. Spoon the chimichurri over the steak frites before serving. Enjoy your flavorful meal!

Tips & Variations

Use fresh herbs like parsley and cilantro for a bright chimichurri; dried herbs won’t provide the same vibrant flavor.

If you prefer your steak more done, adjust cooking time accordingly but try not to exceed medium for best tenderness.

Swap provolone for mozzarella or gouda for a different cheesy finish.

For extra crispy fries, bake them on a wire rack to avoid sogginess.

Storage

Store leftover steak frites and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat the fries and steak in a hot oven or skillet to retain crispness and avoid sogginess. Avoid microwaving as it can make fries chewy. Add fresh chimichurri after reheating for a burst of flavor.

FAQs

Can I use a different cut of steak?

Yes, sirloin or strip steak work well too, but ribeye offers extra marbling for juiciness and flavor.

Is chimichurri suitable for make-ahead?

Absolutely, chimichurri can be made a day ahead to allow flavors to meld, just stir before serving.