Ingredients
Scale
- 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
Chimichurri
- 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!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: Grilling
- Cuisine: American
