Grilled Ribeye Steak And Potato Wedges

Grilled steak is one of the all time favorite dishes for any BBQ and nothing complements a good piece of beef more than good old fashioned grilled potato wedges. This grilled steak recipe is very quick and easy to make and should take you no more than 20 minutes to prepare and 10-15 minutes to cook.

Ingredients:

• 4-5 thick cut Ribeye Steaks
• 2lb of potatoes
• 2 egg whites
• 4 Tablespoons of Extra virgin olive oil
• 2 teaspoons of wholegrain mustard
• 4-5 large portobello mushrooms
• 2 beef tomatoes
• 1/2 teaspoon of turmeric
• 2oz of fresh oregano
• 2oz of fresh basil
• Salt and Pepper to taste

Bring a pan of water to the boil and par boil the potatoes in the pan for 6-7 minutes. Remove the par boiled potatoes from the pan and slice into thick wedges.

Finely chop the basil and oregano and place in a bowl with the turmeric, egg white and a touch of salt and pepper. Blend the ingredients until the mixture is slightly frothy and then add the potato wedges to the bowl and cover thoroughly with the mixture.

Prepare your grill for direct grilling and put the grilling plate in place of the grill. Add the potato wedge to the grill plate and cook for 10-15 minutes until they begin the go golden in color. Slice the beef tomatoes into thick pieces and add to the grill plate for 5-7 minutes, turning regularly to ensure they don’t burn.

Brush the remaining mixture onto the mushrooms and ribeye steaks and place on the grill for direct grilling. Grill the ribeye steaks for 10 minutes, turning often to ensure an even taste. You can grill the ribeye steaks for longer if you wish depending on your particular tastes.

Place the mushrooms on the grill plate and cook for 10-15 minutes making sure you turn them and brush them with the mixture. Mushrooms are easily overcooked to make sure you monitor them to ensure they cook properly.

Remove the grilled steak and potato wedges and server with salad. So there you have it, grilled ribeye steak with the most wonderful grilled potato wedges.