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Grilled Steak with Potatoes Bravas
Recipes
Grilled Steak with Potatoes Bravas
2 servings
30 minutes total
Ingredients
  • 12 oz baby potatoes
  • ¾ lb boneless grilling steak (such as ribeye, New York strip, or sirloin)
  • 4 green onions
  • 2 tablespoons canola oil
  • 1 tablespoon + ¼ teaspoon creole seasoning, divided
  • ¼ cup reduced-fat mayonnaise
  • ½ teaspoon paprika
  • 1 tablespoon sherry vinegar
Steps
  1. Preheat grill (or grill pan) on medium-high. Halve potatoes; place in microwave-safe bowl and cover. Microwave on HIGH 8–10 minutes 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 until potatoes are grill-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 and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
  3. Chop onions. Combine in medium bowl: onions, mayonnaise, paprika, vinegar, and remaining ¼ teaspoon seasoning; add potatoes and stir to coat. Serve sliced steak with potatoes.
Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, 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.

Amount per ½ recipe serving: Calories 810, Total Fat 58g, Sat Fat 16g, Trans Fat 0g, Chol 115mg, Sodium 960mg, Total Carb 38g, Fiber 5g, Total Sugar 5g, (Incl. 1g Added Sugars), Protein 34g, Vitamin D 0%, Calc 6%, Iron 30%, Potassium 30%