Recipe

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• 2 rib eye steaks, cut 1 inch thick (about 12 oz each)
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 2 large russet potatoes, washed and cut lengthwise into 8 wedges each
• salt
• 1 tbsp minced green onion
• 2 tbsp smoked paprika
• 1 1/2 tsp sugar
• 1 1/2 tsp chili powder
• 1 tsp ground black pepper
• 1/2 tsp ground red pepper
• 1/2 cup sour cream
• 2 tbsp green onions, minced
• smoked paprika

• 1 Combine seasoning ingredients in small bowl; remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks; set aside.
• 2 Combine reserved seasoning, oil and salt in large bowl. Add potatoes; toss to coat.
• 3 Place steaks on grill over medium, ash-covered coals; arrange potatoes around steaks. Grill steaks, covered, 10 -14 minutes (over medium heat on preheated gas grill, 9 - 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
• 4 Grill potatoes 14 - 17 minutes (over medium heat on preheated gas grill, 13 -15 minutes) or until tender, turning occasionally.
• 5 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.
• 6 Sour Cream and Onion Sauce: Combine sour cream and green onion. Sprinkle with smoked or Spanish paprika, as desired.