Steak Frites Recipe

Season the Steak

Rub the ribeye steak with olive oil, garlic powder, salt, and black pepper on both sides.

Grill the Steak

Preheat the grill to medium-high heat. Place the seasoned steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from grill and let rest for 5 minutes before slicing.

Cut the Potatoes

Peel the russet potatoes and cut them into thin strips, approximately 1/4 inch thick.

Soak the Potatoes

Place the cut potatoes in a bowl of cold water for at least 30 minutes to remove excess starch. Drain and pat dry.

Fry the Potatoes

In a large pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the potatoes in batches for about 5-7 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt immediately.

Prepare the Vegetables

Wash the mixed greens, cherry tomatoes, and cucumber. Halve the cherry tomatoes and slice the cucumber into thin rounds.

Make the Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.

Assemble the Salad

In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with the dressing and toss to coat.