Grilled Rib Eye Steaks and Tomatoes with Mint-Thai Basil Slather and 8 Spiced Home Fries Recipe

Name: Grilled Rib Eye Steaks and Tomatoes with Mint-Thai Basil Slather and 8 Spiced Home Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 rib-eye steaks, 10 to 12 ounces, prefer thick; 2 large ripe tomatoes, de-cored, sliced in half; 1 cup extra virgin olive oil; 1/4 cup minced garlic; 1 tablespoon minced ginger; 1 bunch mint, picked, chopped (save 4 sprigs for garnish); 1 bunch Thai basil (or regular), picked, chopped (save 4 sprigs for garnish); 1 tablespoon fresh thyme, minced; 1 lemon, zested and juiced; 1 tablespoon sugar; 1 tablespoon Dijon mustard; Salt and black pepper, to taste; 1/2 pound mesclun; Canola oil, for frying; 4 large Idaho potatoes, skin on, cut into wedges (1/2-inch sides), soaking in ice water; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon ground black pepper; 1 tablespoon ground fennel; 1/2 tablespoon ground cinnamon; 1/2 tablespoon Szechwan peppercorns; 1/2 tablespoon chile powder (ancho); 1/2 tablespoon star anise; 2 tablespoons kosher salt

Servings: persons

4 rib-eye steaks, 10 to 12 ounces, prefer thick
2 large ripe tomatoes, de-cored, sliced in half
1 cup extra virgin olive oil
1/4 cup minced garlic
1 tablespoon minced ginger
1 bunch mint, picked, chopped (save 4 sprigs for garnish)
1 bunch Thai basil (or regular), picked, chopped (save 4 sprigs for garnish)
1 tablespoon fresh thyme, minced
1 lemon, zested and juiced
1 tablespoon sugar
1 tablespoon Dijon mustard
Salt and black pepper, to taste
1/2 pound mesclun
Canola oil, for frying
4 large Idaho potatoes, skin on, cut into wedges (1/2-inch sides), soaking in ice water
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground black pepper
1 tablespoon ground fennel
1/2 tablespoon ground cinnamon
1/2 tablespoon Szechwan peppercorns
1/2 tablespoon chile powder (ancho)
1/2 tablespoon star anise
2 tablespoons kosher salt

1
Prepare a hot, clean, oiled grill.
2
In a saucepan, heat the oil on medium heat.
3
Add the garlic and ginger and fry briefly.
4
Add the herbs and zest.
5
Pull off of the heat.
6
Dissolve sugar with lemon juice and mix in mustard.
7
Whisk in with herb mix.
8
Season the steaks and tomatoes and grill on both sides, about 8 to10 minutes, (tomatoes will take about 5 minutes).
9
Slather the steak and tomatoes with the herb mixture frequently.
10
Let steaks rest 5 minutes before serving.
11
Prepare a fryer on medium-high heat.
12
Drain potatoes well and pat dry.
13
Blanch the potatoes in the oil until lightly colored.
14
Set aside, un-seasoned, on paper towels.
15
Mix all the spices and salt together.
16
Raise the oil temperature to high and fry the potatoes again until golden, brown and delicious.
17
Season with salt immediately.
18
Note: There will be leftover seasoned salt.
19
Store in air-tight container and use it on any grilled items.
20
PLATING On large plates, lay a bed of salad.
21
Place a mound of fries and lean steak against it.
22
Garnish with tomato half and mint/basil sprigs.
23
WINE: Minty, big Zinfandel (Ravenswood)

967

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 rib-eye steaks, 10 to 12 ounces, prefer thick, 2 large ripe tomatoes, de-cored, sliced in half, 1 cup extra virgin olive oil, 1/4 cup minced garlic, and more.

Yes, Grilled Rib Eye Steaks and Tomatoes with Mint-Thai Basil Slather and 8 Spiced Home Fries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Rib Eye Steaks and Tomatoes with Mint-Thai Basil Slather and 8 Spiced Home Fries

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