Steak Frites with Chimichurri and Melted Provolone Recipe
Steak Frites with Chimichurri is a classic French bistro dish featuring a juicy, perfectly grilled ribeye steak served with crispy thin-cut fries, caramelized onions, melted provolone cheese, and a vibrant homemade chimichurri sauce. This recipe combines robust grilled flavors with fresh herbs and a zesty kick, making it a flavorful and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: French
Ingredients
Scale
Steak and Fries
- 16 oz ribeye steak
- 1 large yellow onion
- 2 tbsp butter (for frying onions)
- 2 slices or 1 cup shredded provolone cheese
- 1 package thin-cut extra crispy fries
- 2 tbsp SPG (Salt, Pepper, Garlic) seasoning 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
- Preheat and Season: Preheat the grill to prepare for direct cooking. Season the ribeye steak generously with SPG seasoning and insert a MEATER Plus thermometer probe to monitor the internal temperature accurately.
- Sear the Steak: Place the ribeye steak on the grill over direct heat and sear for 3-4 minutes on each side, creating a flavorful crust. Then, move the steak to indirect heat to finish cooking slowly until it reaches an internal temperature of 130°F for medium-rare.
- Cook Onions: While the steak cooks, melt butter in a large skillet over medium heat. Dice the yellow onion and add it to the skillet. Cook the onions for 8-10 minutes, stirring every 2 minutes, until they are softened and caramelized.
- Rest the Steak: Remove the steak from the grill once it reaches 130°F and allow it to rest for 10 minutes. Resting helps redistribute the juices and keeps the steak tender. After resting, slice the steak thinly against the grain to maximize tenderness.
- Assemble Frites: Arrange the cooked fries on a plate or small sheet pan. Top with the caramelized onions, bite-sized pieces of steak, and then scatter slices or shredded provolone cheese evenly over the top.
- Melt Cheese: Place the assembled frites in the oven or grill at 350°F for 5 minutes to melt the cheese, or alternatively, use a blow torch to melt the cheese quickly for a nice crust.
- Serve with Chimichurri: Finish by spooning the fresh chimichurri sauce over the top and serve immediately. Enjoy the bold flavors and textures of this comforting steak frites dish!
Notes
- Use a meat thermometer like MEATER Plus to ensure perfect steak doneness.
- Thin-cut fries provide the ideal crispy texture to complement the tender steak.
- Caramelizing onions adds a sweet, rich flavor balancing the savory steak and cheese.
- Chimichurri can be prepared in advance and refrigerated to develop deeper flavors.
- Adjust the crushed red pepper flakes in chimichurri to control heat level.
- Letting the steak rest is critical for juicy, tender slices.
- Blow torching the cheese gives a nice slightly charred flavor if desired.
Keywords: Steak Frites, Ribeye, Chimichurri, Grilled Steak, French Bistro, Crispy Fries, Provolone Cheese, Caramelized Onions
