Grilled Ribeye Steaks and Potatoes With Smoky Paprika Rub |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A recipe for Saturday night. Ingredients:
2 rib eye steaks, cut 1 inch thick (about 12 ounces each) |
2 tablespoons vegetable oil |
1/2 teaspoon salt |
2 large russet potatoes, washed and cut lengthwise into 8 wedges each |
salt |
1 tablespoon minced green onion |
2 tablespoons smoked paprika or 2 tablespoons spanish paprika |
1 1/2 teaspoons sugar |
1 1/2 teaspoons chili powder |
1 teaspoon ground black pepper |
1/2 teaspoon ground red pepper |
1/2 cup sour cream |
2 tablespoons green onions, minced |
smoked paprika or spanish paprika |
Directions:
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.
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