Steak Frites with Chimichurri

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

16 oz ribeye

1 large yellow onion

2 tbsp butter (fried onions)

2 slices or 1 cup shredded of provolone cheese

I package of thin cut extra crispy fries

2 tbsp SPG for steak

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 the grill and get it set up for direct cooking.

Season a ribeye steak with SPG then insert the MEATER Plus to monitor the internal temp.

Place the ribeye on the grill and sear it over direct heat on both side for 3-4 minutes each side. Move the steak indirect of the heat and let it cook until it reaches 130° F.

Add butter into a large skillet over medium heat, then dice an onion and add it to the skillet. Let the onions cook for 8-10 minutes stirring every 2 minutes until softened.

Remove from the steak from the grill once it reaches 130° F then let the steak rest for 10 minutes before slicing it against the grain.

Assemble the frites on a plate or small sheet pan with cooked fries, fried onions, bite sized pieces of steak then top with smoked provolone cheese.

Place in the oven/grill at 350° F for 5 mins or melt the cheese with a blow torch.

Top the with fresh chimichurri and enjoy!