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.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
2 boneless beef ribeye steaks, cut 1-inch thick (about 12 ounces each)
2 tablespoons vegetable oil
1/2 teaspoon salt
2 large russet potatoes, cut lengthwise into 8 wedges each
1 tablespoon minced green onions
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
Sour Cream and Onion Sauce:
1/2 cup dairy sour cream
2 tablespoons minced green onion
Smoked or Spanish paprika
- 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 | 162.7°C) to medium (160°F | 71.1°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.
- For Sour Cream and Onion Sauce: Combine sour cream and minced green onion. Sprinkle with paprika, as desired. Makes 1/2 cup.
Makes 2 to 4 servings.
Nutritional 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.
Nutritional 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.
Recipe and photograph courtesy of The Beef Checkoff.