Grilled Ribeye Steaks and Potatoes with Smoky Paprika Rub

2 beef ribeye steaks, cut 1 inch thick (about 12 ounces each)
2 tablespoons vegetable oil
1/2 teaspoon salt
2 large russet potatoes, cut lengthwise into 8 wedges each
Salt
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

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.

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.

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.

Sour Cream and Onion Sauce:

Combine 1/2 cup dairy sour cream and 2 tablespoons minced green onion. Sprinkle with smoked or Spanish paprika, as desired. Yield: 1/2 cup.

Shared by Debbie McLean Warner