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Name: Better Than Marinade
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Grilled Steak and Potato Wedges

Prep:
10 min.
Cook:
15 min.
Serves:
4 to 6

This grilled take on the French bistro classic is an easy but impressive barbeque menu when entertaining.

Recipe tags: prime-steakhouse base, moderate difficulty, beef

Ingredients

Quantity	Ingredient
2	boneless rib-eye steaks, about 1-inch thick (each 10 to 12 oz)
1 cup	Better Than Marinade^® Prime Steakhouse
3	large russet potatoes
2 tbsp	olive oil
½ cup	butter, salted
2 tbsp	finely chopped fresh chives
2 tbsp	finely chopped fresh parsley
1 clove	garlic, minced
¼ tsp	salt
¼ tsp	black pepper

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Prime Steakhouse

11.5 oz.

Directions

1
In large bowl, toss steaks with 3/4 cup marinade. Cover and refrigerate for at least 4 hours and up to 24 hours.
2
Using fork, pierce potatoes. Cook in microwave on HIGH for 8 to 10 minutes or until tender. Let cool completely.
3
Cut each potato into 8 wedges. Transfer to medium bowl and toss with oil and remaining marinade.
4
In small bowl, stir together butter, chives, parsley, garlic, salt and pepper.
5
Preheat grill to medium-high heat; grease grates well.
6
Remove steak from marinade; discard marinade.
7
Grill steaks, flipping once, for 8 to 10 minutes for medium-rare (or cook to preferred doneness). Let rest for 5 minutes before slicing.
8
Meanwhile, grill potato wedges, turning occasionally, for 10 to 12 minutes or until grill-marked and heated through.
9
Slice steak against the grain and top with herb butter. Serve with grilled potato wedges.

Tips: Alternatively, use 1 lb frozen large wedge fries or steak fries. Omit oil and toss frozen fries with marinade before grilling. Serve steak and potatoes with steamed green beans or a simple arugula salad tossed with balsamic vinaigrette. Substitute rib-eye steak with strip loin, flank, skirt or bavette steak as desired.

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