Grilled Ribeye Steaks and Potatoes with Smoky Paprika Rub
Smoky seasoned steak and wedged potatoes grilled to perfection. Served with a simple sour cream and onion sauce.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 11
Ingredients
Seasoning:
Preparation
-
Step 1
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.
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Step 2
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.
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Step 3
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
404 Calories
4g SAT FAT
32g PROTEIN
3.7 mg IRON
5.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, (1/4 of recipe): 404 Calories; 135 Calories from fat; 15g Total Fat (4 g Saturated Fat; 4 g Monounsaturated Fat;) 73 mg Cholesterol; 384 mg Sodium; 35 g Total Carbohydrate; 3.8 g Dietary Fiber; 32 g Protein; 3.7 mg Iron; 10.5 mg NE Niacin; 1.1 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.8 mg Zinc; 34.7 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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