Smoky seasoned steak and wedged potatoes grilled to perfection. Served with a simple sour cream and onion sauce.
Grilled Ribeye Steaks And Potatoes With Smoky Paprika Rub
Grilled Ribeye Steaks And Potatoes With Smoky Paprika Rub
INGREDIENTS
2 beef Ribeye Steaks Boneless, cut 2,5 cm thick (about 350 grams each)
2 tablespoons vegetable oil
1/2 teaspoon salt
2 large russet potatoes, cut lengthwise into 8 wedges each
1 tablespoon minced green onions
Sour Cream and Onion Sauce (optional)
Seasoning:
2 tablespoons smoked or Spanish paprika
1-1/2 teaspoons sugar
1-1/2 teaspoons chili powder
1 teaspoon ground black pepper
1/2 teaspoon ground red pepper
No. Servings:
2
Cooking time:
45 minutes
INSTRUCTIONS
- Combine seasoning ingredients in small bowl; remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks; set aside. Combine reserved seasoning, oil and salt in large bowl. Add potatoes; toss to coat.
- Place steaks on grid over medium, ash-covered coals; arrange potatoes around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (63°C) to medium (72°C) doneness, turning occasionally. Grill potatoes 14 to 17 minutes (over medium heat on preheated gas grill, 13 to 15 minutes) or until tender, turning occasionally.
- Carve steaks into slices; season with salt, as desired. Sprinkle green onion over potatoes. Serve potatoes with Sour Cream and Onion Sauce for dipping, if desired.
Sour Cream and Onion Sauce: Combine 1/2 cup dairy sour cream and 2 tablespoons minced green onion. Sprinkle with smoked or Spanish paprika, as desired. Yield: 1/2 cup
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