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

  • Total: 2 hr 10 min
  • Prep: 10 min
  • Cook: 2 hr
  • Yield: 4 servings
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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. In a saucepan, heat the oil on medium heat. Add the garlic and ginger and fry briefly. Add the herbs and zest. Pull off of the heat. Dissolve sugar with lemon juice and mix in mustard. Whisk in with herb mix. Season the steaks and tomatoes and grill on both sides, about 8 to 10 minutes, (tomatoes will take about 5 minutes). Slather the steak and tomatoes with the herb mixture frequently. Let steaks rest 5 minutes before serving.


  1. Prepare a fryer on medium-high heat. Drain potatoes well and pat dry. Blanch the potatoes in the oil until lightly colored. Set aside, un-seasoned, on paper towels. Mix all the spices and salt together. Raise the oil temperature to high and fry the potatoes again until golden, brown and delicious. Season with salt immediately.
  2. Note: There will be leftover seasoned salt. Store in air-tight container and use it on any grilled items.
  3. PLATING On large plates, lay a bed of salad. Place a mound of fries and lean steak against it. Garnish with tomato half and mint/basil sprigs.

Cook’s Note

WINE: Minty, big Zinfandel (Ravenswood)

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