Simply Grilled Steak and Potatoes

 

A steakhouse dinner can be quite expensive, even for two people. If you are a fan of grilling, it’s much more economical to prepare a delicious steak and potato dinner at home. There are many great cuts of meat available that are more affordable these days. One of my favorites is rib-eye steak, but not always good for my budget. A tasty substitute, which I only discovered a few summer’s ago, is the chuck-eye steak. I honestly can’t tell the difference between the two.  For us, it’s good enough and we really enjoy the whole grilling experience, especially when we finally sit down together to enjoy the meal. One of our favorite sides is an easy grilled potato wedge. And while the grill is hot, throw on some salsa fixings for a tasty topping. This is how tacos happen everyday and not just on Tuesday’s! #foodieforlife #grilling #tacoseveryday

 

Chuck Eye Steaks-Carne Asada

2 chuck eye steaks (1 pound total weight)
Weber brand “carne asada” seasoning or your favorite steak seasoning
Fresh cracked pepper
Kosher salt
Crushed cumin seeds
Olive oil
Juice of half of a lime

Directions

1. Prepare your outdoor grill and preheat to medium/high heat.

2. Bring your steaks to room temperature for at least 20 minutes before grilling. Season the steaks with crushed cumin seeds and fresh cracked pepper. Then season both sides with “carne asada” seasoning and rub it in with your fingers.

3. Brush grates with oil right before cooking steaks. Grill for about 3 to 5 minutes per side for medium/rare. Remove from heat, squeeze on fresh lime juice, tent loosely and let steaks rest for 5 minutes. Slice against the grain. Yields 2 servings.

 

I am a fan of this carne asada seasoning. All the flavors that I love.

It’s very important that you let the steaks come  to room temperature for at least 20 to 25 minutes before grilling.

 

I can find the chuck-eye steaks on sale quite often where I live. They are less expensive than the rib-eye, but still delicious for grilling!

 

 

Grilled Potato and Zucchini Wedges

2 medium/large russet potatoes, previously cooked
2 fresh zucchini, sliced into wedges
salt and peppr
your favorite dry rub
Olive oil

Directions

1. Wash and cook the potatoes in the oven or microwave until fork tender, let cool. if using microwave, it typically takes 4-5 minutes to cook a large potato. Turn it over halfway through the cooking time.

2. Slice the potatoes and zucchini into wedges. Season with salt, pepper and dry rub. Drizzle with olive oil.

3. Grill for a few minutes per side at medium/high heat. Turn as needed.

Grilled Salsa: This is a quick grilled salsa just for a little added flavor.

4-5 roma tomatoes, 3-4 chile serrano, 1/2 large white onion, handful chopped cilantro, juice of 1 lime, salt and pepper to taste.

Place tomatoes, serranos and onion on preheated grill. Grill for 10 to 15 minutes, turning as needed. Remove from grill and let cool. Dice all of the ingredients, add chopped cilantro, lime juice, salt and pepper.