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GRILLED RIBEYE STEAKS AND POTATOES WITH SMOKY PAPRIKA RUB

INGREDIENTS:

• 2 Beef Ribeye Steaks

• 2 tablespoons vegetable oil

• 1/2 teaspoon salt

• 2 large russet potatoes, cut lengthwise into 8 wedges each

• 1 tablespoon minced green onions

• Sour Cream and Onion Sauce (recipe follows) (optional)

• Seasoning:

• 2 tablespoons smoked or Spanish paprika

• 1-1/2 teaspoons sugar

• 1-1/2 teaspoons chili powder

• 1 teaspoon ground black pepper

• 1/2 teaspoon ground red pepper

COOKING:

1. Combine seasoning ingredients in small bowl; remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks; set aside. Combine reserved seasoning, oil and salt in large bowl. Add potatoes; toss to coat.

2. Place steaks on grid over medium, ash-covered coals; arrange potatoes around steaks. 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. Grill potatoes 14 to 17 minutes (over medium heat on preheated gas grill, 13 to 15 minutes) or until tender, turning occasionally.

3. Carve steaks into slices; season with salt, as desired. Sprinkle green onion over potatoes. Serve potatoes with Sour Cream and Onion Sauce for dipping, if desired.