Grilled Ribeye Steak With Potato Planks, Peppers & Olives
Grilled Ribeye Steak With Potato Planks, Peppers & Olives
Cook Time: Up to 30 Minutes | Prep Time: 20 Minutes | Servings: 4 Servings
Ingredients
2 Open Prairie® Natural* Angus boneless beef ribeye steaks, cut 1 1/2 inches thick
Rub:
1 tablespoon mixed cracked peppercorns
1 large garlic clove, minced
Salt, to taste
Potato Planks:
3 large Idaho potatoes, scrubbed (about 1 3/4 pounds)
1 small red, yellow or green bell pepper
1 tablespoon olive oil
Salt and pepper, to taste
2 to 3 tablespoons chopped pitted Kalamata olives
Nutrition Facts
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, zinc and selenium and a good source of fiber.
Per 1/4 of recipe (6 ounces cooked beef):
Calories: 581
Total fat: 20g (7g saturated fat; 9g monounsaturated fat)
Cholesterol: 153mg
Sodium: 188mg
Carbohydrate: 44g
Fiber: 5g
Protein: 54g
Niacin: 23.7mg
Vitamin B6: 1.7mg
Vitamin B12: 3.1mcg
Iron: 5.6mg
Selenium: 58.1mcg
Zinc: 10.1mg
Choline: 30.6mg
Instructions
Combine pepper and garlic; press evenly onto Open Prairie Natural Angus beef steaks. Set aside.
Cut potatoes lengthwise into 3/4 to 1-inch thick slices. Lightly brush potatoes and bell pepper with oil. Place potatoes and bell pepper on grid above medium heat. Grill pepper 10 to 12 minutes or until tender, turning once. Grill potatoes 18 to 20 minutes or until tender, turning once. Season potatoes with salt and pepper, as desired.
Add steaks about 10 minutes after the potatoes. Place steaks on grid over medium, ash-covered coals. 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.
Chop bell pepper. Top potato planks with pepper and olives. Season steak with salt; serve with potato planks.
Pairings
Beer pairing: Stout, Porter
Wine pairing: Cabernet blends (Bordeaux-style blends), Malbec
