Steak with Cajun Frites

Normally the husband takes care of the grilling, and every time I try, I'm reminded why he's in charge of grilling. Because I end up overcooking the meat 99 percent of the time on the grill, which always results in a little disappointment whenever I cut into it hoping for that perfectly pink center. Anyway, I tried this steak/fries combo recipe (minus the kale) from Cooking Light.

A few tweaks, though, as always:
-I cut down the cooking time/temperature on the fries/frites. Mainly because the thought of cranking our oven up to 500 degrees freaks me out. And I'm pretty sure the oven would freak out, too, considering it sets off the fire alarm in our house anytime I set it above 425 degrees. Any. Time.
-To prepare the fries/frites, I started with my baked fries base prep, then added the ingredients listed in the recipe (hot sauce, dried thyme, etc.).

Sides included a basic green salad topped with raspberries, chopped walnuts and bleu cheese crumbles, and baked beans.