Smoked Steaks and Potatoes with Herb Butter
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- Level
- very easy
Ingredients
- Steaks and Potatoes
- 2
- large russet potatoes, scrubbed clean, halved lengthwise, flesh cut in crosshatch pattern
- 2
- 3 tbsp
- olive oil
- 45 ml
- 2
- AAA beef rib eye steaks, each 1 ¼ inch (3 cm) thick
- 1 tsp
- black peppercorns, crushed
- 5 ml
- 1 cup
- cherry wood chips or other wood chips of your choice
- 60 g
- Herb Butter
- 1
- shallot, chopped
- 1
- 1
- garlic clove, chopped
- 1
- 1/2 cup
- mixed herbs, finely chopped (such as parsley, chives, cilantro)
- 25 g
- 115 g
- unsalted butter, softened
- 1/2 cup
Directions
Step 1
For the steak and potatoes: Preheat half of the grill, setting the burners to medium, about 180°C (350°F). Oil the grate.
Step 2
With your hands, generously coat the potatoes with 2 tbsp (30 ml) of the oil. Season generously with salt.
Step 3
On a plate, brush the steaks with the remaining oil. Sprinkle with the pepper. Season generously with salt. Let sit out at room temperature while you cook the potatoes.
Step 4
On the side of the barbecue that is on, place a square of foil and top with the wood chips. On the side of the barbecue that is off, place the potatoes cut-side up. Close the lid. Let smoke for 45 minutes to 1 hour or until the potatoes are tender when pierced with the tip of a knife. Turn the potatoes over. Increase the temperature of the burners to high.
Step 5
On the side of the barbecue that is off, place the steaks beside the potatoes. Close the lid and let it smoke for 5 minutes. Turn the steaks over and let smoke for another 5 minutes. Remove the wood chips. Grill the steaks on the side of the barbecue that is on for 8 to 10 minutes, turning them over halfway through cooking, until a thermometer inserted in the centre of the meat reads 63°C (135°F) for rare. At the same time, grill the potatoes on the side of the barbecue that is on for 4 minutes or until golden. Remove the potatoes from the barbecue. Place the steaks on another plate and cover with foil. Let rest for at least 10 minutes. On a work surface, thinly slice the steaks.
Step 6
For the herb butter: Meanwhile, in a food processor, finely chop the shallot, garlic, and herbs. Season with salt and pepper. Add the butter and mix well. Transfer into a small serving bowl.
Step 7
Serve the sliced steaks and potatoes on plates. Serve with the herb butter. Delicious served with a green salad.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 750
- Fat:
- 50 g
- Saturated Fat:
- 23 g
- Carbs:
- 36 g
- Fibre:
- 4 g
- Sugar:
- 3 g
- Cholesterol:
- 150 mg
- Protein:
- 41 g
- Sodium:
- 680 mg
