Grilled Steak with Caramelized Onions and Fries
A hearty and comforting dish featuring juicy grilled steak topped with sweet caramelized onions, served with crispy fries and a delightful dipping sauce.
Ingredients
Steak and Onions
- 1 piece ribeye or sirloin steak (about 1-inch thick)
- 1 tbsp olive oil For seasoning the steak
- to taste Salt and freshly ground black pepper
- 1 large onion, thinly sliced
- 1 tbsp butter For caramelizing onions
- 1 tsp sugar (optional) For added sweetness
Fries
- 2 large potatoes, cut into fries
- 2 tbsp olive oil For seasoning the fries
- to taste Salt and pepper To taste
Dipping Sauce
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice Freshly squeezed
Garnish
- to taste Fresh parsley (optional) For garnish
Instructions
Preparation of Fries
- Preheat the oven to 400°F (200°C).
- Toss the potato fries with olive oil, salt, and pepper.
- Arrange them on a baking sheet in a single layer.
- Bake for 25-30 minutes, flipping halfway, until crispy and golden.
Cooking the Steak
- Rub the steak with olive oil, salt, and pepper on both sides.
- Heat a grill pan or skillet over high heat.
- Sear the steak for 3-4 minutes per side for medium-rare (adjust for your preferred doneness).
- Let the steak rest for 5 minutes before slicing.
Caramelizing the Onions
- In the same skillet, melt the butter over medium heat.
- Add the sliced onions and cook slowly, stirring occasionally, for 15-20 minutes until golden brown and soft.
- Add sugar for extra sweetness, if desired.
Making the Dipping Sauce
- Mix the mayonnaise, Dijon mustard, and lemon juice in a small bowl.
- Adjust seasoning to taste.
Assembly and Serving
- Place the steak on a plate and top with caramelized onions.
- Add crispy fries on the side, along with a small bowl of dipping sauce.
- Garnish with fresh parsley if desired and serve immediately.
Notes
For even crispier fries, soak the cut potatoes in cold water for about 30 minutes before baking to remove excess starch. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze the steak for up to 3 months.