Grilled Ribeye Steak With “Risotto” Potatoes
Ingredients for the Potatoes
- 2 T butter
- 1 red onion peeled and finely diced (about 2 cups)
- 5 cups potatoes peeled and cut
- into 1⁄4" cubes about 10 medium potatoes
- 2 cups chicken broth
- 1 ⁄2 t sea salt
- 1 ⁄2 t pepper
- 1 ⁄2 cup heavy cream
- 8 ozs grated Manchego cheese about 1 cup
Ingredients for the Steaks
- 4 12-oz organic ribeye steaks
- salt and pepper for seasoning
- 1/2 cup extra virgin olive oil
- 6 sprigs divided leaves from fresh thyme
Instructions for the Potatoes
Melt butter over medium heat in a large, deep, heavy saucepan or a cast- iron Dutch oven. Add diced onions and cook until translucent.
Stir in potatoes, chicken broth, salt, and pepper. Bring to a boil, reduce heat to simmer, and continue cooking until potatoes are al dente, about 8–10 minutes. (While cooking, slide wooden spatula under potatoes frequently to bring cooked portion to the top and let uncooked portion flow underneath.)
Add cream and cook for an additional 8 minutes, or until potatoes are tender but still hold their shape. Stir in cheese.
Instructions for the Steaks
Try grilling with charwood instead of charcoal. Charwood produces a mild hardwood flavor and burns hotter, faster, and cleaner than charcoal, while giving off much less sulfur dioxide.
Season steaks with salt and pepper and rub with 1⁄4 cup of the olive oil. In a small bowl, mix remaining olive oil with thyme leaves.
Prepare grill. Brush steaks with olive oil and thyme mixture, and grill for 5–6 minutes per side for medium rare.
Published by MaryJanesFarm.com Aug/Sept 2017, reprinted with permission