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Grilled Steak with Potatoes Bravas

Grilled Steak with Potatoes Bravas
Servings:
2
Total Time:
30 minutes

Ingredients

12 oz baby potatoes
3/4 lb boneless grilling steak (such as ribeye, New York strip, or sirloin)
4 green onions
2 tablespoons canola oil
1 tablespoon + 1/4 teaspoon creole seasoning, divided
4 tablespoons reduced-fat mayonnaise
1/2 teaspoon paprika
1 tablespoon sherry vinegar

Steps

  1. Preheat grill. Halve potatoes; place in microwave-safe bowl and cover. Microwave on HIGH 8–10 minutes or until tender, then drain.
  2. Coat steak, potatoes, and onions with oil and 1 tablespoon seasoning (wash hands). Place steak, potatoes, and onions on grill. Grill 3–4 minutes on each side or until potatoes are marked, onions are charred, and steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
  3. Chop green onions. Combine in medium bowl: onions, mayonnaise, paprika, vinegar, and remaining 1/4 teaspoon seasoning; toss potatoes in mayonnaise mixture. Serve sliced steak with potatoes.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

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Nutritional Information

Amount per 1/2 recipe serving: Calories 810, Total Fat 58.00g, Sat Fat 16.00g, Trans Fat 0.00g, Chol 115mg, Sodium 960mg, Total Carb 36g, Fiber 5.00g, Sugars 5g, Protein 34g, Calc 6%, Vit A 0%, Vit C 0%, Iron 30%

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