Shelly's Recipe

RIB EYE STEAKS AND POTATOES

Category: Beef Steaks

4 small baking potatoes, about 6 ounces each
1/2 cup olive oil
2 large shallot, minced
4 large garlic cloves, pressed
2 tbsp balsamic vinegar and minced fresh thyme
2 tsp minced fresh oregano
1 tsp minced fresh rosemary
1/2 tsp paprika
4 (1 inch) thick, 11 oz Spencer (rib eye) steaks

Boil potatoes until just tender when pierced with a sharp knife, about 12 minutes. Cool. Cut into 1/2-inch thick slices. Transfer to bowl. Combine all ingredients except steaks in a bowl; whisk until smooth. Place steaks in small baking dish. Pour half of mixture over steaks. Turn to coat evenly. Pour remaining mixture over potatoes and toss well. Let stand at room temperature for 1 hour.

Prepare barbecue grill to medium-high heat. Season steaks with salt and pepper. Grill steaks to desired doneness, turning once, about 7 minutes for rare. Transfer to plates. Grill potatoes until brown spots begin to appear, turning once, about 2 minutes per side. Season with salt and pepper and serve.