Special Diets

Grilled Ribeye Steaks and Potatoes with Smoky Paprika Rub

• From: The Beef Checkoff

Ingredients

• 2 beef ribeye steaks, cut 1 inch thick (about 12 ounces each)

• 2 Tbs vegetable oil

• 1/2 tsp salt

• 2 large russet potatoes, cut lengthwise into 8 wedges each

• 1 Tbs minced green onions

• salt

• Seasoning2 Tbs smoked or Spanish paprika

• 1- 1/2 tsp sugar

• 1- 1/2 tsp chili powder

• 1 tsp ground black pepper

• 1/2 tsp ground red pepper

• Sour Cream and Onion Sauce (recipe follows - optional)2 Tbs minced green onions

• 1/2 cup dairy sour cream

• smoked or Spanish paprika

The deep smoky flavor of Spanish paprika makes these steaks sizzle. Add the Sour Cream and Onion Sauce for a creamy compliment.

Directions

• 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 in center of grid over medium, ash-covered coals; arrange potatoes around steaks. Grill steaks, uncovered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 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, covered, 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 (Optional)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