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

Open Prairie® Natural* Angus boneless beef ribeye steaks, cut 1 1/2 inches thick

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

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.


Beer pairing: Stout, Porter

Wine pairing: Cabernet blends (Bordeaux-style blends), Malbec

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