Grilled Steak with Tomato and Onion Salad and French Fries

For the Tomato and Onion Salad:

• 4 ripe tomatoes, sliced into wedges
• 1 large red onion, thinly sliced
• 1 cucumber, peeled and sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

For the French Fries:

• 4 large russet potatoes
• 1 quart vegetable oil, for frying
• 1 teaspoon sea salt
• 1/2 teaspoon paprika (optional)
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon cayenne pepper (optional, for a spicy kick)

Instructions

1. Preparing the Steak

1. Marinate the Steak: Begin by preparing the marinade. In a small bowl, combine the olive oil, minced garlic, salt, black pepper, rosemary, thyme, lemon juice, and Worcestershire sauce. Whisk the ingredients together until well blended. Place the steaks in a shallow dish or a resealable plastic bag and pour the marinade over them. Ensure the steaks are evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
2. Preheat the Grill: About 30 minutes before grilling, remove the steaks from the refrigerator and let them come to room temperature. Preheat your grill to high heat, aiming for a temperature between 450°F to 500°F. Clean and oil the grill grates to prevent sticking.
3. Grill the Steaks: Once the grill is hot, place the steaks on the grill. Sear the steaks for 4-5 minutes on each side for medium-rare doneness, or adjust the time according to your preference (3-4 minutes per side for rare, 6-7 minutes per side for medium). Avoid pressing down on the steaks to retain their juices.
4. Rest the Steaks: After grilling, remove the steaks from the heat and transfer them to a cutting board. Tent them loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and juicy steak.

Please Head Over To Next Page There Still More ,,,