grilled ribeye steaks and potatoes with smoky paprika rub
Steak and wedged potatoes grilled to perfection and served with a simple sour cream and onion sauce.
- 2 beef Ribeye steaks boneless, cut 1 inch thick (abour 12 oz each)
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 2 large russet potatoes, each cut lengthwise into 8 wedge each
- salt to taste
- 1 tablespoon minced green onions
- SOUR CREAM & ONION SAUCESour Cream and Onion Sauce (recipe follows)
- 2 tablespoons smoked or Spanish paprika
- 1 1/2 teaspoon sugar
- 1 1/2 teaspoon chile powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground red pepper
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 (145°F) to medium (160°F) 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
Nutrition information per serving (1/2 of recipe): 807 calories; 29 g fat (8 g saturated fat; 9 g monounsaturated fat); 145 mg cholesterol; 768 mg sodium; 70 g carbohydrate; 7.7 g fiber; 65 g protein; 20.9 mg niacin; 2.3 mg vitamin B6; 3.1 mcg vitamin B12; 7.3 mg iron; 69.4 mcg selenium; 11.6 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Nutrition information per serving (1/4 of recipe): 404 calories; 15 g fat (4 g saturated fat; 4 g monounsaturated fat); 73 mg cholesterol; 384 mg sodium; 35 g carbohydrate; 3.8 g fiber; 32 g protein; 10.5 mg niacin; 1.1 mg vitamin B6; 1.6 mcg vitamin B12; 3.7 mg iron; 34.7 mcg selenium; 5.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.