Grilled Ribeye with Moroccan Skillet Potatoes

While we eat mostly plant-based food, our family eats meat about 1-2 times per week. We participate in a Walden Local Meat share so I know our meat is locally sourced and perfectly butchered. It’s hard to buy store-bought meat anymore – it’s so delicious! This month, we got two ribeye steaks in our share and with gorgeous weather this weekend in Boston, I just felt like grilling. This recipe yields the BEST grilled ribeye. It’s melt-in-your mouth with that incredible salty, crispy exterior. And it’s so easy!!! My husband thinks it’s my best recipe and I think you might too. And paired with my Moroccan skillet potatoes? Simply delicious.

The potatoes are vegan and gluten-free so they can be enjoyed on their own to accommodate nearly any diet. Everything comes together in 45 minutes or less, making this and unforgettable springtime meal.

Serves 4 | Gluten-free | 45 minutes or less

For the steak:

  • 2 ribeye steaks (about 1.5 pounds total)
  • 1/4 cup tamari
  • 2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp rosemary
  • 1 tbsp honey
  • Black pepper
  • Sea salt for finishing

For the Moroccan Skillet Potatoes:

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 tbsp minced garlic
  • 1 yellow bell pepper, diced
  • 2 small yellow potatoes and 2 small sweet potatoes, diced
  • 1 cup canned tomato purée (I puréed a can of diced tomatoes)
  • 1 tbsp agave or honey
  • 1/2 tbsp ras el hanout spice
  • Pinch of cayenne pepper
  • 1 – 1 1/4 cup vegetable broth
  • 2 cups baby spinach
  • 1/2 lemon, juiced
  • 1 scallion, sliced thin
  • Microgreens (optional)

First, marinate the steak. Mix the tamari, Worcestershire sauce, garlic powder, paprika, rosemary, honey and a few cracks of black pepper in a small bowl and pour over the steak. Set aside and let marinate for at least 30 minutes at room temperature.

Next start the potatoes. Heat the oil in a large skillet or Dutch oven over medium high heat. When the oil is crackling, add the onion, garlic and yellow pepper. Sprinkle with salt and pepper and cook for one minute until garlic is fragrant. Add the potatoes. While the potatoes are crisping, mix the tomato purée with the ras el hanout, agave, a few cracks of black pepper and a pinch of cayenne. Give the potatoes a stir and pour in the tomato purée mixture and vegetable broth. (Note – add more salt here if your vegetable broth is unsalted). Turn the heat to medium low and cook for about 20-25 minutes, stirring occasionally until potatoes are fork tender. Add an extra 1/4 cup broth if liquid evaporates too quickly. When potatoes are done, add the spinach and stir until just wilted. Turn off the heat and leave the skillet on the stove. Turn on your grill to high heat (no grill? Use a grill pan or a skillet!).

When grill is at 400 degrees F, place steak on grill and shut the cover. Grill for four minutes then flip and baste, using some of the the remaining marinade. Check the temp in the largest part of the steak after another 4 minutes. It should read 145 degrees for a medium steak (adjust the temp per your preference: 125 degrees for rare and 160 degrees for well done). If not done, shut the cover and check internal temp every minute, flipping as needed to avoid burning. Remove to a cutting board, sprinkle with sea salt and let rest for three minutes until slicing. Serve potatoes with a squeeze of lemon, sliced scallions and microgreens and place the steak on the side.

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