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Grilled Steak with Patatas Bravas
Recipes
Grilled Steak with Patatas Bravas
2 servings
30 minutes total

Ingredients

  • 12 oz baby red (or gold) 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, cover, and 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.

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.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ½ recipe serving: Calories 820, Total Fat 61g, Sat Fat 17g, Trans Fat 0g, Chol 125mg, Sodium 2540mg, Total Carb 36g, Fiber 3g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 34g, Vitamin D 0%, Calc 6%, Iron 30%, Potassium 30%