Fire Grilled T-Bone Steak With Garlic Aioli Topped Potatoes

Fire Grilled T-Bone Steak With Garlic Aioli Topped Potatoes

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Let dad take over the grill this Father’s Day by making this T-bone steak. So many spices are used in the steak, and you can distinctly taste each and every one. The garlic aioli also gives you a zesty taste since it has a hint of lemon juice. This recipe makes for one delicious backyard barbecue.

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Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

4 servings

Ingredients

  • 4 tsp. salt
  • 2 tsp. paprika
  • 1 1/2 tsp. ground black pepper
  • 3/4 tsp. onion powder
  • 3/4 tsp. garlic powder
  • 3/4 tsp. cayenne pepper
  • 3/4 tsp. ground coriander
  • 3/4 tsp. ground turmeric
  • 4 t-bone steaks
  • 3 cloves garlic
  • 1 egg
  • 1 Tbs. freshly squeezed lemon juice
  • 1 Tbs. chopped fresh parsley
  • 1/2 C olive oil
  • 6 large potatoes, cleaned, peeled
  • 4 Tbs. olive oil
  • Salt
  • Pepper
  • 1 tsp. smoked paprika

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Directions

Preheat an outdoor grill on high heat.

Stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander and turmeric together in a small bowl.

Rub the steaks on all sides with the seasoning mixture. Season with more spices if needed.

Cook on the preheated grill to your desired degree of doneness, about 3 to 3 1/2 minutes per side for medium-rare.

Preheat oven to 425 degrees.

Cut up the potatoes into wedges. In a baking dish add the potatoes, season with the salt, pepper and paprika and toss them in the olive oil. Bake uncovered for 45 minutes to an hour or until they reach a golden brown color.

In the mean time, combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil gradually until the mixture is thick.

Serve steak warm with potatoes drizzled with the garlic aioli or as a dipping sauce and a side salad of your choosing.


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